Preheat oven to 325°F to toast oats.
Place oats on a baking sheet and toast until lightly browned, stirring once . Let cool to room temperature.
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350°F degrees to bake the muffins.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Scoop into muffin tin, well greased or lined with parchment muffin wrappers
Bake at 350°F for 20 -23 minutes.