Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or coat with non-stick spray.

In a large mixing bowl, combine the mashed ripe bananas, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Mix until smooth and well combined.

Add the rolled oats, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined. If using chocolate chips or nuts, gently fold them in.

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

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.