Preheat oven to 375F.Place chia seeds in blender and blend on high until finely ground.
Add mashed bananas, oat flour, baking soda, sea salt, maple syrup and lemon juice to blender and blend until smooth batter forms.
Pour batter into a bowl and add frozen wild blueberries. Mix gently.
Line a mini muffin pan with 16 mini parchment baking cups and fill each one with a heaping tablespoon of batter.
Bake for 20 minutes, until muffins turn golden brown and inserted toothpick comes out clean. Remove from oven and allow muffins to cool completely before eating. Muffins continue to firm up as they cool.
If you don't have mini parchment baking cups, lightly grease muffin tin with coconut oil.