Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper muffin liners.

Transfer the oats to a high-powered blender and blend for about 30-60 seconds, or until a flour forms. Add in the protein powder, granulated sweetener, baking powder, cinnamon and sea salt, and blend for a few more seconds to combine the rest of the dry ingredients.

Mash the bananas in a large bowl until creamy. Add the Greek yogurt, eggs, egg whites, avocado oil, and pure vanilla extract and mix well until all of the wet ingredients are well-combined.

Pour the dry ingredients into the large mixing bowl with the wet ingredients and mix until a smooth batter forms.

Pour the muffin batter into the muffin pan and fill the holes ¾ of the way up. Note: this recipe makes 14 muffins, so if you have two oven-safe ramekins, use them for the extra batter and bake them at the same time as the muffins.

Bake muffins for 25 to 30 minutes, until the muffins are golden brown around the edges and have firmed up. A great way of testing if baked goods are fully cooked or not is to take their internal temperature. To do so, insert a digital thermometer into the center of one of the muffins and wait until the numbers stop moving. The ideal temperature range for muffins is 190 to 210 degrees Fahrenheit for the best texture.

Allow the muffins to cool completely before peeling off the muffin papers.

Store muffins in a large zip lock bag or an airtight container. Muffins can be stored at room temperature for up to 2 days, or in the refrigerator for 5 days. For longer term storage, freeze muffins for up to 3 months in a large zip lock bag or freezer bag.