Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
In a large mixing bowl, combine the white whole wheat flour, oats, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
In another bowl, mash the ripe bananas until smooth. Then, add the vanilla Greek yogurt, milk, peanut butter, melted butter, vanilla extract, and egg. Whisk until everything is blended and creamy.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in the white chocolate chips until evenly distributed throughout the batter. You can adjust the amount based on your preference for sweetness.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a cooling rack to cool completely.
