Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You should have about 3/4 to 1 cup mashed.

Whisk the wet ingredients: Add pumpkin puree (about 1 cup), eggs, Greek yogurt (1/2 cup), maple syrup (1/3 cup), vanilla (1 teaspoon), and oil (2 tablespoons). Whisk until well combined.

Add the dry ingredients: Stir in protein powder (1/2 to 3/4 cup, depending on brand), oat flour or whole wheat flour (1 cup), rolled oats (1/2 cup), baking powder (1 1/2 teaspoons), baking soda (1/2 teaspoon), pumpkin pie spice (2 teaspoons), and salt (1/2 teaspoon). Fold gently until just combined.

Adjust texture if needed: The batter should be thick but scoopable. If it’s too dry, add a splash of milk. If too loose, sprinkle in a bit more oat flour.

Stir in extras: Fold in 1/3 cup mini chocolate chips or 1/2 cup chopped nuts if using. Don’t overmix.

Portion the batter: Divide evenly among 12 muffin cups, filling them about 3/4 full. Top with a few oats or pumpkin seeds for a nice finish.

Bake: Bake 18–22 minutes, or until the tops spring back and a toothpick in the center comes out clean or with a few moist crumbs.

Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the texture.