Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

In a medium bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

In another bowl, mash the ripe bananas using a fork until smooth. Add in the honey or maple syrup, milk, vegetable oil or melted coconut oil, and vanilla extract. Mix well until all the wet ingredients are combined.

Pour the wet ingredient mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine! If you are adding chocolate chips, nuts, or dried fruit, fold them in at this point.

Evenly divide the batter among the prepared muffin tins, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Once they are cool, they are ready to be served!