To 350°F (175°C). Line a muffin pan with paper liners or grease lightly with oil spray.
2. Blend or mash
In a blender, combine bananas, eggs, Greek yogurt, honey, and vanilla. Blend until smooth. — No blender? Mash bananas well in a bowl, then whisk in the wet ingredients.
3. Mix the dry ingredients
In a large bowl, stir together oats, baking powder, baking soda, salt, and cinnamon. Pour the banana mixture in and mix gently. If adding nuts, chips, or fruit, fold them in now.
4. Scoop the batter
Divide batter evenly among 10–12 muffin cups. Fill about 3/4 full.
5. Bake
Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are set and lightly golden.
6. Cool & enjoy
Let cool in the pan for 5 minutes, then transfer to a wire rack. Eat warm or at room temp. So good with nut butter on top!
🌟 Tips & Variations:
Gluten-free? Use certified gluten-free oats.
Vegan? Swap eggs for flax eggs (1 tbsp flax + 2.5 tbsp water per egg) and use plant-based yogurt.
Want extra protein? Add a scoop of vanilla protein powder and a splash more milk to balance.
Sweet tooth? Toss in a few chocolate chips or top with a drizzle of almond butter.
Let me know if you want a printable version, a video voiceover script, or a Spanish version too—I’d be happy to help you share this one far and wide. These muffins deserve it! 😍
