Ingredients:

  • 3 large overripe bananas, mashed (approx. 1.5 cups / 350g)
  • 0.5 cup honey or pure maple syrup (120ml)
  • 0.5 cup plain Greek yogurt (120g)
  • 0.25 cup melted coconut oil or unsalted butter (60ml)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups whole wheat flour (190g)
  • 0.5 cup rolled oats (40g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
  2. In a large mixing bowl, mash the overripe bananas until mostly smooth with only small chunks remaining.
  3. Whisk in the honey, Greek yogurt, melted coconut oil, egg, and vanilla extract until the mixture is well combined.
  4. Gently stir in the whole wheat flour, rolled oats, baking soda, cinnamon, and salt. Use a silicone spatula to fold the ingredients just until no streaks of flour remain. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle a few extra oats on top if desired.
  6. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.