Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well with butter or oil.
Peel the bananas and mash them thoroughly in a large bowl using a fork or potato masher until smooth and slightly sticky, releasing a sweet aroma.
In a separate small bowl, whisk together the eggs, melted butter or oil, and vanilla extract until well combined and slightly frothy.
Add the wet mixture to the mashed bananas and fold gently until blended, ensuring the batter is smooth with a few lumps remaining.
Stir in the rolled oats, flour, brown sugar, baking powder, and salt, folding just until everything is evenly incorporated. The oats should soak up some moisture, creating a thick batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Gently tap the tin on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the muffins turn golden brown on top and a toothpick inserted into the center comes out clean. You’ll smell warm banana and toasted oats filling your kitchen.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack for at least 10 minutes to set the crumb and prevent crumbling.
Enjoy these warm or at room temperature, perhaps with a smear of butter or a drizzle of honey to enhance their cozy, wholesome flavor.
