Preheat your oven to 350°F (175°C). Gather your mixing bowls and muffin tin—grease it lightly with cooking spray or line with muffin liners.

In a medium mixing bowl, mash the ripe bananas with a fork until smooth.

In another large bowl, combine the Greek yogurt, milk, melted butter, maple syrup, egg, and pumpkin puree. Whisk until creamy and well blended.

In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.

Gently combine the dry ingredients into the wet mixture, stirring just until no flour pockets remain.

Spoon the batter into the greased muffin cups, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 25-30 minutes until golden brown.

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes.