Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the old fashioned oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir to mix well.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and plain yogurt to the mashed bananas. Whisk until the mixture is well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.