Ingredients
Method
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mash the ripe bananas until smooth.
Add the almond milk, honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, combine the rolled oats, baking powder, baking soda, ground cinnamon, and salt. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until everything is just combined. Avoid overmixing.
If desired, fold in the chopped nuts or chocolate chips for added texture and flavor.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins
- Presentation Tips: Serve muffins warm, dusted lightly with powdered sugar or topped with a dollop of Greek yogurt for a delightful weekend breakfast treat!