Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with nonstick spray.

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

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

In a separate bowl, mix together the oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

If desired, fold in dark chocolate chips or chopped nuts for added texture and flavor.

Divide the batter evenly among the prepared 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 before transferring them to a wire rack to cool completely.