Preheat oven to 350° F. Spray or line a 12-cup muffin tin.
Use 3/4 cups rolled oats, make oat flour in a highspeed blender by blending oats until you have a flour-like consistency.
Combine reminding 2 cups of oats, flour, baking powder, baking soda, and Pumpkin Seed Protein.
In a separate bowl, mix banana, eggs, sugar, milk, and vanilla. Combine the wet and dry mixtures. Fold in pecans. Evenly scoop batter into lined muffin tin.
Bake for 30 minutes or until muffins are lightly brown. Store in the fridge for up to a week.