Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and generously grease a mini muffin pan with cooking spray or a little oil.
- Mash the ripe bananas thoroughly with a fork until smooth, taking about 2-3 minutes.
- Stir in the oats and vanilla extract into the mashed bananas, mixing until combined.
- Fold in any optional mix-ins to the banana-oat mixture.
- Spoon the mixture into each muffin cup, filling close to the top.
- Bake for 15-18 minutes or until golden brown and firm to the touch.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an airtight container for up to 5 days.
Nutrition
Notes
Use really ripe bananas for maximum flavor, and avoid overmixing to keep the muffins light and fluffy.