Preheat oven to 350 degrees.
In a large mixing bowl add: mashed bananas, eggs, pumpkin puree, maple syrup, melted and cooled coconut oil, and vanilla extract. Mix all these wet ingredients until they are well combined.
Add in dry ingredients: oat flour, oats, cinnamon, pumpkin pie spice, and baking soda. Mix well. I used a hand mixer.
Add in white chocolate chips and mix again.
Grease a muffin tray with non-stick spray or use paper muffin liners. Evenly distribute the batter in the 12 sections. Sprinkle more chocolate chips or oats on top if you wish.
Bake for 20-25 minutes. Let cool and enjoy.
**storage** - Store in the fridge for 2-3 days to keep fresh. Zap in the microwave for 20ish seconds before enjoying to heat them up. OR store in the freezer for 2 weeks and let defrost before heating up in the microwave.