Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 cups old-fashioned rolled oats (can use gluten-free)
- 1/2 cup chopped walnuts
- 2 large eggs, room temperature
- 1/4 cup pure maple syrup or honey
- 1/2 cup plain Greek yogurt (full fat or low fat)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preparation and Preheating: Start by preheating your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners. If using liners, a light spritz of oil inside the liners helps the oatmeal muffins release more easily once baked. Set the tin aside while you prepare the batter.
- Mixing the Wet Ingredients: In a large mixing bowl, mash the peeled bananas with a fork or potato masher until they reach a smooth consistency with very few lumps. Add the eggs, Greek yogurt, maple syrup, and vanilla extract. Whisk these ingredients together vigorously until the mixture is uniform and creamy. The Greek yogurt is the secret ingredient here; it adds moisture and protein without the need for butter or oil.
- Combining the Dry Ingredients: Add the rolled oats, cinnamon, baking powder, baking soda, and salt directly into the bowl with the wet ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix, as this can result in a denser muffin. Once the base is ready, gently fold in 1/4 cup of the chopped walnuts, saving the rest for the topping.
- Baking the Muffins: Divide the batter evenly among the 12 muffin cups, filling each one nearly to the top. Sprinkle the remaining chopped walnuts over the top of each muffin for a beautiful, crunchy finish. Place the tin in the center of the oven and bake for 18 to 22 minutes. You will know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cooling and Serving: Remove the muffin tin from the oven and let it sit on a wire rack for about 5 minutes. This allows the structure of the oats to set. Carefully remove the muffins from the tin and place them directly on the wire rack to cool completely. Serve them warm for a melty texture or store them for later use.
- Cook Time: 35 minutes