Preheat oven to 375*
Add all ingredients except for oats into a food processor or blender. Blend until smooth and well mixed.
Once the banana and yogurt mixture is combined, add the oats and pulse food processor or blender about 15-20 times until oats start to break down but are not completely blended.
Pour into lined muffin tray. Depending on the size of your bananas, you will get approximately 12 muffins. If you use very large bananas this may yield more.
Bake for 20-25 minutes or until the edges start to turn golden and the tops are firm. Remove from oven and let sit in muffin tray for 10 minutes. Move to an airtight container and chill in the refrigerator. They will be ready to eat once completely chilled, about an hour.
I like served these best at room temperature but you can serve hot or cold as preferred!