1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.
2. In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir these dry ingredients together until evenly mixed.
3. In a separate bowl, mash the ripe bananas with a fork until smooth but still a bit chunky — this keeps the muffins tender and moist. Add the eggs, honey, Greek yogurt, vanilla extract, and applesauce to the bananas. Whisk together until well combined.
4. Pour the wet ingredients into the dry mixture. Use a wooden spoon or spatula to gently fold everything together. Don’t overmix; a few lumps are perfectly fine. If you’re adding nuts or chocolate chips, fold them in last.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and spring back lightly when pressed.
7. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set up nicely without becoming soggy.

When I first made these, I was surprised at how quickly they disappeared at the breakfast table. It reminded me of those mornings on the porch with Mama Lu, where food was never rushed but always welcomed with eager hands. These muffins have that same easy, homey feel.