Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, mash the ripe bananas until smooth.

Add honey (or maple syrup), Greek yogurt, melted coconut oil, and vanilla extract; mix well.

In another bowl, combine whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Spoon the batter evenly into the prepared muffin tin.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Enjoy these muffins warm or at room temperature.