Prep the oven and pan. Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease lightly.
Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
Whisk the wet ingredients. Add Wowbutter, oil, eggs, sugars, and vanilla to the bananas. Whisk until well combined and glossy.
Mix the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
Combine gently. Add the dry mixture to the wet mixture. Stir with a spatula just until the flour disappears.
Do not overmix.
Fold in extras. If using chocolate chips, gently fold them into the batter. The batter will be thick and creamy.
Fill the cups. Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle oats or seeds on top if you like a little crunch.
Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
They’ll firm up as they cool.
Serve. Enjoy warm or at room temperature. A smear of Wowbutter on a warm muffin is a nice touch.