Preheat your oven to 350°F (180°C)Mash the ripe bananas until smooth and creamy. Stir in the baking soda and let it rest for a few minutes.Next, mix in the melted coconut oil, followed by the maple syrup, salt, eggs, and vanilla extract.In a separate bowl, combine the gluten-free flour and cinnamon, then slowly add to the wet mixture, stirring until well combined. Gently fold in the blueberries.Scoop the batter into a lined muffin tin, filling each cup evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.Once baked, let the muffins cool on a cooling rack for 10 minutes. EnjoyStore in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat a frozen muffin, simply microwave on high for 30 seconds.