Ingredients
Scale
- 2 ripe bananas, mashed
- 1/3 cup pure maple syrup (or honey)
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour (or almond flour}
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup chopped walnuts or dark chocolate chips (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, mix mashed bananas, maple syrup, egg, yogurt, melted oil, and vanilla until smooth.
- Stir in oats, flour, baking powder, baking soda, cinnamon, and salt until just combined. Fold in nuts or chocolate chips if using.
- Spoon batter evenly into muffin cups (fill to heaping 3/4 full).
- Bake 18–22 minutes, or until a toothpick inserted centers comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack. Store in airtight container up to 4 days or freeze for up to 2 months.
Notes
- For gluten-free, use certified GF oats and almond flour.
- To make vegan: swap egg for flax egg (1 tbsp ground flax + 3 tbsp water) and use maple syrup.
- Double batch and freeze—you’ll thank yourself later!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 145 Kcal
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
