Ingredients:

  • 3 large ripe bananas (340g)
  • 0.5 cup (120g) plain Greek yogurt
  • 1 large egg, room temperature
  • 0.25 cup (60ml) maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp (45ml) vegetable oil
  • 1.5 cups (135g) old fashioned rolled oats
  • 1 cup (125g) whole wheat flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. Mash the 3 large bananas in your large bowl until mostly smooth with a few small chunks remaining. Note: These chunks create moist flavor pockets.
  3. Whisk in the 0.5 cup Greek yogurt, 1 egg, 0.25 cup maple syrup, 1 tsp vanilla, and 3 tbsp oil.
  4. Stir the wet mixture until the egg is fully incorporated and the color is uniform.
  5. Add the 1.5 cups oats, 1 cup whole wheat flour, 1 tsp baking soda, 0.5 tsp baking powder, 1 tsp cinnamon, and 0.5 tsp salt directly on top.
  6. Fold the dry ingredients into the wet using a spatula until just combined. Note: Over mixing will make the muffins tough.
  7. Let the batter sit for 5 minutes. Wait until you see the oats starting to swell slightly.
  8. Divide the batter evenly among the 12 muffin cups, filling each about three quarters full.
  9. Bake for 18 minutes until the tops spring back when touched and a toothpick comes out clean.
  10. Cool in the pan for 5 minutes until the edges start to pull away from the liners, then move to a wire rack.