Preheat oven to 350°F (175°C). Line a muffin tin or grease lightly.

Mash 2 large ripe bananas in a bowl. Whisk in 2 eggs, 1/2 cup Greek yogurt, 1 teaspoon vanilla, and 2 tablespoons melted coconut oil or butter.

In another bowl, combine 1 cup oat flour, 1/2 cup almond flour, 1/2 cup vanilla protein powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and a pinch of salt.

Fold the dry mix into the wet ingredients. If it looks too thick, add 2–4 tablespoons milk to loosen. Stir in 1/4 cup chocolate chips or nuts if you like.

Divide into 10–12 muffin cups. Bake 16–20 minutes, until a toothpick comes out clean. Cool before removing.

Preheat to 350°F (175°C). Line a loaf pan with parchment.

Mash 3 very ripe bananas. Stir in 2 eggs, 1/2 cup Greek yogurt, 1/4 cup maple syrup or honey, and 1 teaspoon vanilla.

Mix dry: 1 cup oat flour, 1/2 cup whole wheat flour, 1/2 cup unflavored or vanilla protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Combine wet and dry until just mixed. Fold in 1/3 cup chopped walnuts or pecans if desired.

Pour into the pan. Bake 40–50 minutes, covering loosely with foil after 30 minutes if browning fast. Cool fully before slicing for clean cuts.

Preheat to 350°F (175°C). Line a baking sheet.

Mash 2 ripe bananas. Stir in 1 cup quick oats, 1/3 cup vanilla protein powder, 2 tablespoons peanut butter, and a pinch of salt.

Add-ins: 2 tablespoons mini chocolate chips or chopped nuts if you want.

Scoop onto the sheet and flatten slightly. Bake 10–12 minutes until set. Cool before lifting.