Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine the flour, salt, cinnamon, baking soda, and baking powder.
In a large mixing bowl combine the oil and sugar, whisk well. Add in the egg, vanilla, and the mashed bananas stir to combine. Slowly mix dry ingredients into the wet ingredients until incorporated. Gently fold in the oats.
Using a measuring spoon or portion scoop, fill each muffin cup 2/3 full. Sprinkle the tops with oats if desired. Bake at 350 for 18-20 minutes, until golden brown or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy!
These will keep in an airtight container at room temperature for 4-5 days or in the freezer for up to 4 months.