Preheat your oven to 350°F (175°C) and lightly grease or line a 24-cup mini muffin pan with paper liners for easy removal.

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

Add the eggs, Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until creamy.

In a separate bowl, whisk the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Pour the dry mixture into the wet ingredients and gently fold until just combined.

Divide batter among 24 mini muffin cups, filling each about three-quarters full.

Bake at 350°F (175°C) for 12–15 minutes, until golden and a toothpick comes out clean.

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