Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.

Add the eggs: Whisk in the eggs until fully combined and slightly frothy.

Blend or mix the oats: For a smoother muffin, pulse the oats in a blender or food processor for 10–15 seconds to make quick oat flour. For more texture, leave them whole. Stir oats into the banana-egg mixture.

Stir in optional boosters: If using baking powder, vanilla, cinnamon, or a pinch of salt, add them now. Fold in any chocolate chips or nuts last.

Fill the tin: Divide the batter evenly among the muffin cups. They should be about 3/4 full.

Bake: Bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then move them to a rack to cool completely. This helps them firm up.