Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

In a large mixing bowl, mash the ripe bananas until smooth.

Add the eggs, unsweetened applesauce, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until well combined.

In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

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

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.