Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners.
In a blender, and in the bananas, eggs, rolled oats, honey, peanut butter, baking soda, and salt. Blend until smooth, stopping to scrape the sides as needed.
Pour the batter evenly into the 10 muffin cups. (They should be about 3/4 the way full.) Top with a sprinkle of rolled oats, if desired. Bake at 350ºF for 25 minutes, or until the center of the muffins feel firm to a light touch.
Allow the muffins to cool completely, then serve. These muffins will keep well at room temperature for up to 3 days, or up to a week when stored in an airtight container in the fridge.