Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Mix Wet Ingredients: In a large bowl, combine the mashed bananas, applesauce, milk, and vanilla extract. Mix until well combined.

Combine Dry Ingredients: In another bowl, mix the rolled oats, almond flour, baking powder, baking soda, cinnamon (if using), and salt.

Combine Mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. If you’re adding any optional ingredients (like nuts or berries), fold them in gently.

Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Serve: Enjoy your muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.