Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. Peel the bananas and mash them thoroughly in a large mixing bowl until smooth and fragrant, about 2 minutes.
Finely blend the washed banana peels until they resemble a smooth paste. Add the blended peels to the mashed bananas and stir well to incorporate.
Toast the oats lightly in a dry skillet until fragrant and slightly browned, then add them to the bowl with the banana mixture. Mix to combine.
In a small bowl, whisk together the baking powder, cinnamon, and a pinch of salt, then fold them into the wet ingredients. Stir until just combined—be careful not to overmix.
Add honey or maple syrup, vanilla extract, and eggs to the batter. Whisk everything together until the mixture is smooth, slightly thickened, and aromatic.
Scoop the batter evenly into the prepared muffin liners, filling each about two-thirds full. Gently smooth the tops with the back of a spoon or a spatula.
Bake the muffins in the preheated oven for 20 to 22 minutes, or until the tops are golden, slightly cracked, and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack and cool completely or serve warm.
Enjoy these moist, earthy muffins as a wholesome breakfast or snack—perfect when still slightly warm and fragrant with cinnamon.
