Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mash ripe bananas in a large mixing bowl until smooth.

Add rolled oats, milk, honey or maple syrup, vegetable oil, and vanilla extract to mashed bananas; mix well.

In a separate bowl, whisk together baking powder, baking soda, salt, and optional ingredients.

Gradually fold the dry mixture into the wet ingredients until just combined.

Divide the muffin batter among prepared muffin cups, filling each about ⅔ full.

Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack.