Preheat the oven to 375F/190C. Then prepare your pan. Either butter or spray one muffin tin or a 9x9 inch baking dish.
In a large bowl, smash the bananas and then stir in the milk, eggs, melted butter, sweetener, and vanilla.
In another large bowl, mix together the dry ingredients: oats, baking powder, gelatin, cinnaomn, flax seed, and salt.
Pour the liquid ingredients into the dry ingredients and stir to combine. Then stir in the blueberries.
Pour into the prepared pan, or divide amongst the muffin wells. You can fill the muffin wells 75%-80% full - this won't rise in the oven. Decorate with banana chips as you like!
Bake the 9x9 pan about 35 to 40 minutes until brown around the edges. The muffin tin will need to bake about 30 minutes.
Let cool completely then store in the refrigerator up to 5 days. For the muffin tins, I cut around the sides to release, and then used a mini spatula to pop them out. Freeze any leftovers.
When ready to eat, pop in the microwave for 30 secs to 1 minute.