Ingredients

• 2 cups ripe bananas (about 3 large), mashed
• 2 large eggs
• ½ cup maple syrup
• ½ cup unsweetened vanilla almond milk (or any other milk)
• 1 cup rolled oats
• 1½ cups whole wheat pastry flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

1. Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin pan by lining it with silicone muffin liners or lightly greasing each cup.
2. Place the mashed bananas into a large mixing bowl.
3. Add the eggs, maple syrup, and almond milk. Stir until the mixture is smooth and evenly blended.
4. Mix in the rolled oats, then let the batter rest for 4–5 minutes so the oats can begin to soften.
5. Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Stir gently until everything is just incorporated. Avoid overmixing.
6. Divide the batter evenly among the prepared muffin cups.
7. Place the pan in the oven and immediately reduce the oven temperature to 350°F (175°C). Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature.