These Healthy Banana Oatmeal Muffins are naturally sweetened, packed with fiber, and make a perfect breakfast or snack option.

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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, mash the bananas thoroughly.
Add eggs, honey (or maple syrup), Greek yogurt, vanilla extract, and milk. Stir until well combined.
In a separate bowl, mix rolled oats, baking powder, baking soda, cinnamon, and salt.
Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips or nuts if using.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use very ripe bananas for best flavor and sweetness.
Muffins can be stored in an airtight container for up to 4 days or frozen for up to 2 months.
Add-ins like blueberries, raisins, or shredded coconut can be used for variation.