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Preheat the oven to 350°F.
Place 2 cups of the rolled oats, the Greek yogurt, eggs, olive oil, honey or maple syrup, vanilla, baking powder, baking soda, cinnamon, and salt in a blender. Blend everything on high for a minute or two until a smooth batter forms. Add the remaining ½ cup oats and pulse once. Allow to stand 5 minutes so the batter thickens.
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups, filling the cups close to the top. Sprinkle the tops with extra rolled oats.
Bake for 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.