Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup plain Greek yogurt
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment or silicone liners.
  2. In a large bowl, mash the overripe bananas until few lumps remain.
  3. Whisk the Greek yogurt, egg, maple syrup, and vanilla extract into the mashed bananas until the mixture is smooth and velvety.
  4. Sift in the whole wheat pastry flour, baking soda, cinnamon, and salt, then stir in the rolled oats.
  5. Using a spatula, gently fold the dry ingredients into the wet base until no streaks of flour remain; do not overmix.
  6. Divide the batter evenly among the 12 muffin liners.
  7. Bake for 18–22 minutes, or until the tops are pale golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.