Ingredients:

  • 1 cup very ripe mashed banana (about 2-3 medium)
  • ½ cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ⅛ cup neutral oil (such as canola or vegetable)
  • 3 tbsp unsweetened applesauce
  • ½ cup unsweetened almond milk (or milk of choice)
  • 2 tbsp packed brown sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 6-cup standard muffin tin with paper liners or grease the cups well.
  2. In a large bowl, mash the very ripe bananas until mostly smooth. Whisk in the oil, applesauce, almond milk, brown sugar, and vanilla extract until fully combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt, ensuring the leavening agent is evenly distributed.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula only until the dry ingredients are just incorporated. Do not overmix the batter.
  5. Divide the batter evenly among the 6 prepared muffin cups, filling them nearly full.
  6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before serving.