Ingredients
Scale
- 3 large ripe bananas, mashed
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
- 1 1/2 cups rolled oats (blended into flour or used whole for texture)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup walnuts or dark chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with coconut oil or non-stick cooking spray, or line it with paper liners. In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork or potato masher until they reach a smooth consistency with very few lumps. Measure out all your dry ingredients to ensure a smooth workflow.
- Add the honey, egg, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until the wet ingredients are fully combined. Stir in the rolled oats, baking powder, baking soda, cinnamon, and salt. If you prefer a smoother muffin texture, pulse your oats in a blender for 30 seconds before adding them. Fold in any optional add-ins like walnuts. Divide the batter evenly among the 12 muffin cups. Place the tin in the center rack of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. This helps them set and prevents sticking. Transfer the muffins to a wire cooling rack to cool completely. To serve, place a muffin on a small plate and consider drizzling a tiny bit of extra honey on top or serving it with a side of fresh fruit. These muffins look beautiful when stacked on a wooden serving board for a brunch spread.
- Cook Time: 35 minutes