Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

In a large mixing bowl, mash the ripe bananas until smooth.

Add the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract to the mashed bananas. Whisk until fully combined.

In a separate bowl, mix together the rolled oats, baking powder, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.

If using optional mix-ins like dark chocolate chips or nuts, gently fold them into the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.