Preheat your oven to 200°C (390°F). Prepare a muffin tin by lining it with paper liners or greasing each cup lightly.
In a large mixing bowl, combine the rolled oats, brown sugar, and baking powder. Stir them together to distribute evenly.
In a separate bowl, mash the ripe bananas until smooth, then whisk in the eggs until fully combined.
Pour the mashed banana mixture into the dry ingredients. Add in the melted butter and milk, then gently fold everything together until just combined—don’t overmix to keep the muffins tender.
Spoon the batter evenly into each muffin cup, filling about 3/4 full. For an extra crispy top, sprinkle a few oats or a touch of sugar on each muffin.
Bake the muffins in the preheated oven for 20 to 22 minutes, or until the edges turn deep golden brown and crackly. A toothpick inserted into the center should come out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool slightly and maintain their crispy edges.
Enjoy these warm or at room temperature, with their crunchy edges contrasting beautifully with the moist, tender interior. They’re perfect on their own or with a spread of butter or jam.
