Ingredients
Scale
- 3 large overripe bananas (the spottier, the better)
- 2 cups old-fashioned rolled oats (or oat flour)
- 2 large eggs
- 1/2 cup plain Greek yogurt (unsweetened)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup walnuts or sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners. If you are using whole rolled oats and want a smoother texture, pulse them in a blender or food processor for 30 seconds until they reach a flour-like consistency. Mash your bananas in a large mixing bowl until they are completely smooth with no large chunks remaining.
- Add the eggs, Greek yogurt, and vanilla extract to the mashed bananas. Whisk these wet ingredients until they are well combined. Gently fold in the oat flour (or rolled oats), baking powder, baking soda, cinnamon, and salt. Use a spatula to stir until just combined. If you are adding nuts or extra fruit, fold them in now. Avoid overmixing the batter, as this can make the muffins dense.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Remove the tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
- Cook Time: 30 minutes