Full recipe>>> Ingredients
Makes 10–12 muffins
2 large ripe bananas (the spottier, the better)
2 cups rolled oats (old‑fashioned or quick oats)
2 large eggs
1/3 cup milk of choice (almond, oat, dairy, etc.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional but recommended)
1/4 teaspoon salt
Optional Add‑Ins (choose 1–2)
1/4 cup chopped nuts (walnuts or almonds)
1/4 cup dark chocolate chips (no‑sugar if preferred)
2 tablespoons chia seeds or flaxseeds
1/4 cup blueberries or raisins
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Blend the oats in a blender or food processor until they resemble coarse flour.
Add bananas, eggs, milk, vanilla, cinnamon, and salt to the blender. Blend until smooth.
Add baking powder and baking soda, then pulse briefly to combine.
Fold in any add‑ins by hand if using.
Divide batter evenly among muffin cups (about 3/4 full).
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.
Tips for Best Results
Use very ripe bananas for maximum natural sweetness.
Do not over‑blend after adding baking soda/powder—this keeps muffins light.
For extra moisture, add 1 tablespoon nut butter or coconut oil.
Want jumbo muffins? Bake 24–26 minutes.