Preheat the oven to 180°C (350°F) and grease or line a 12-cup muffin tin.
Add the bananas to a large mixing bowl and mash well with a fork. Add the eggs and beat lightly, then mix in the yogurt, olive oil, honey, and vanilla.
2 large ripe bananas, 2 large eggs, 100 grams unsweetened non-dairy yogurt, 50 ml olive oil, 80 grams honey, 1 teaspoon pure vanilla extract
Stir in the grated carrot to evenly incorporate.
130 grams grated carrot
Add the flour, oats, baking powder, baking soda, and cinnamon. Stir until just combined, being careful not to over-mix.
Divide the batter evenly into the prepared muffin cups, then top with extra rolled oats if desired. Bake for 20-22 minutes, or until lightly golden and a toothpick inserted into the middle of a muffin comes out clean.
Cool the muffins in the tin for 5-10 minutes before carefully removing and cooling fully on a wire rack. Store at room temperature for a couple of days or up to three months in the freezer.