Ingredients:

  • 3 large overripe bananas, mashed (approx. 1.5 cups / 340g)
  • 1 large egg, room temperature
  • 1/3 cup (80g) plain Greek yogurt
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (100g) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (190g) white whole wheat flour
  • 1 cup (90g) old-fashioned rolled oats
  • 2 tbsp old-fashioned rolled oats (for topping)
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 1.5 tsp (4g) ground cinnamon

Instructions:

  1. Preheat your oven to 180°C and line a 12-cup muffin tin with paper or silicone liners.
  2. In a large mixing bowl, whisk together the mashed bananas, egg, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract until smooth and fully emulsified.
  3. In a separate bowl, combine the white whole wheat flour, 1 cup of oats, baking soda, baking powder, sea salt, and cinnamon. Whisk to ensure even distribution of the leavening agents.
  4. Create a well in the center of the dry ingredients and pour in the wet mixture. Using a silicone spatula, gently fold the ingredients together just until no streaks of flour remain. Do not over-mix.
  5. Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved 2 tablespoons of oats over the tops of the muffins.
  6. Bake for 20 minutes, or until the tops are golden brown and spring back when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.