Preheat your oven to 350°F degrees. Line a muffin pan with cupcake liners and set aside.
In a food processor or blender, add 1.5 cups of rolled oats and blend until it turns into a fine flour.
Add the oat flour to a medium bowl, along with another 1.5 cups of whole oats (you’ll have half oats flour, half whole oats). Add the baking soda, baking powder, salt and cinnamon. Mix everything together.
Add the ripe bananas to a plate and mash them thoroughly with a fork. Scoop them into the oat mixture.
Beat the eggs in a small bowl, then add them to the oat mixture. Also add the maple syrup, milk, and vanilla. Mix everything together, then let sit for 10-20 mintues to let oats soak up the wet ingredients.
Spoon about ¼ cup of batter into each muffin cup. Sprinkle a small amount of whole oats on top of each muffin (optional).
Place in oven for 25-30 minutes, or until a toothpick comes out clean from the muffin. Let cool for 10 minutes, then remove muffins and place on a cooling rack.
Store muffins in an airtight container in the fridge for up to 1 week.
I find that these muffins store best when chilled in the fridge versus on the counter.
These muffins also freeze well - just wrap individually for freezing and then pull one out for breakfast in the morning and pop in the microwave for 30-60 seconds.
This recipe is easy to customize. Feel free to add chocolate chips, berries, seeds or nuts if you’d like.