Ingredients:

  • 3 medium overripe bananas, mashed (345g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1 large egg (50g)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups rolled oats (180g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (3g)
  • 1 tsp ground cinnamon (3g)
  • 1/4 tsp fine sea salt (1.5g)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 12-cup standard muffin tin or line with paper cups.
  2. In a large bowl, mash bananas until no large lumps remain. Whisk in the Greek yogurt, egg, maple syrup, and vanilla until the mixture is smooth.
  3. Sift in the baking powder, baking soda, cinnamon, and salt directly over the wet ingredients.
  4. Add the rolled oats and stir gently with a spatula just until dry streaks disappear; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18–22 minutes until tops are light golden brown and a toothpick comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.