Preheat oven to 350 degrees. Grease muffin tins – well or they’ll stick.
Mash ripe banana in a large mixing bowl. Add eggs and whisk until frothy. Add cinnamon, salt, and vanilla. Whisk.
Add oats and milk. Stir until well combined. Allow to sit for 5-10 minutes until the oats begin to absorb some of the milk.
Fill each muffin tin with 1/3 cup oat mixture making sure to also get some liquid too. The tins will be very full.
Top each one with desired toppings.
Bake for 25-30 minutes or until set and starting to brown. This takes the full 30 minutes for me.
Allow to cool before removing from the pan. Store in the fridge all week.