Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1 large egg
  • 1/4 cup maple syrup (60ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups rolled oats (180g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp salt (1g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Pulse rolled oats in a blender for 30 seconds until they reach a coarse, flour-like consistency.
  2. In a large bowl, mash bananas until smooth. Whisk in the Greek yogurt, egg, maple syrup, and vanilla extract until fully emulsified.
  3. In a separate medium bowl, stir together the oat flour, baking powder, baking soda, salt, and cinnamon.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  5. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Bake for 18–22 minutes until tops are springy and a toothpick comes out clean.
  6. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.