Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with avocado oil or line with silicone liners.
In a large mixing bowl, mash the banana until it reaches a smooth consistency with very few lumps remaining.
Whisk the liquid egg whites, vanilla extract, and ground cinnamon into the mashed banana until well combined and slightly frothy.
Fold in the rolled oats, hemp hearts, and sea salt, stirring until the oats are fully submerged in the liquid.
Gently fold in the fresh blueberries, being careful not to crush them so they stay whole during the bake.
Distribute the mixture evenly among 6 to 8 muffin cups, filling them nearly to the top as they will not rise significantly.
Bake for 20 to 25 minutes, or until the bites are firm to the touch and the edges are lightly golden brown.
Allow the bites to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before storing or serving.