Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking soda
  • 1 tsp (3g) baking powder
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 3 large (350g) overripe bananas, mashed
  • 1 large (50g) egg
  • 1/4 cup (60ml) maple syrup
  • 2 tbsp (30ml) coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with oil.
  2. In a large bowl, mash the bananas until smooth. Whisk in the egg, maple syrup, melted coconut oil, and vanilla extract until the mixture is emulsified.
  3. Gently fold in the rolled oats, baking soda, baking powder, cinnamon, and salt. Stir until just combined, stopping as soon as no dry streaks remain.
  4. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  5. Bake for 15–18 minutes until the exterior is golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.