Preheat your oven to 350°F (175°C).
Grease your muffin tin with coconut oil or line it with muffin liners.
In a large mixing bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, and salt. Set aside.
In another bowl, beat the eggs. Add honey, Greek yogurt, mashed bananas, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula. Do not overmix; a few lumps are okay!
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle rolled oats on top if desired.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let them cool in the tin for about 5 minutes. Transfer to a cooling rack to cool completely.
