Peel the bananas and add them to a large bowl. Then, add the eggs, applesauce, Greek yogurt, and vanilla extract to the bowl. Next, thoroughly mash and incorporate these wet ingredients using a potato masher or fork.

Add one cup of rolled oats to a blender or food processor and blend until it turns into a fine, smooth oat flour. (If you already have oat flour, skip this step.) We love keeping the other cup of oats whole for added texture, but if you prefer a smoother consistency, go ahead and blend those too.

Add the oat flour, rolled oats, sweetener, baking soda, baking powder, salt, cinnamon, and nutmeg to a separate large bowl. Then, thoroughly mix these dry ingredients.

Pour the wet ingredients into the dry a little at a time until fully incorporated, making sure not to over-mix the batter.

Add parchment muffin liners to a muffin tin or spray a non-stick muffin pan with oil. Then, pour the batter into the muffin cups, forming 12-14 muffins.

Bake the muffins at 350°F for 20-24 minutes or until a toothpick inserted in the center comes out clean. Once done, let the muffins slightly cool before enjoying.