Preheat oven to 375 degrees.
Toss the eggs, coconut sugar, bananas, yogurt and cinnamon into a blender. Blend until the mixture is smooth.
Add the flour, baking powder and baking soda and blend until just combined.
Spoon the batter into mini muffin cups lined with paper liners and sprayed with cooking spray. Drop 3 frozen blueberries onto the top of each muffin. Push them down into the batter a little.
Bake for 11-14 minutes or until a tooth pick comes out clean.
Store in an airtight container up to 1 week.