Preheat oven to 375°F (190°C ). Generously grease a 12-cup muffin pan or line pan with cupcake liners and generously grease liners; set aside.
Combine flours, oats, baking powder, baking soda and cinnamon in a large bowl; set aside.
Beat (1 stick) Becel® sticks and sugar in another large bowl with an electric mixer until creamy, about 5 minutes.
Beat in eggs, yogurt and vanilla on low speed until blended and smooth. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Stir in bananas and pecans. Spoon batter evenly into prepared pan.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.