Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners (or spray with nonstick spray)
In a medium sized bowl, combine the almond butter, Greek yogurt, eggs, vanila, and honey.
Fold the mashed banana into the wet ingredients.
In another medium sized bowl, add the oats, cinnamon, baking soda, baking powder, and salt. Stir together.
Fold the wet ingredients into the dry ingredients, until you have a nice batter.
Spoon the batter into the prepared muffin tin, filling each of the cups 3/4 full.
Bake the muffins for 18-22 minutes, or until the tops are golden brown, and a toothpick can be inserted and comes out clean.
Remove from the oven and enjoy warm!