Ingredients:

  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 cup (90g) rolled oats (not instant)
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • ½ cup (120ml) vegetable oil (or melted unsalted butter)
  • 2 large eggs, lightly beaten
  • ¼ cup (60ml) milk (any kind works)
  • 1 teaspoon vanilla extract
  • ¼ cup rolled oats (optional)
  • 1 tablespoon granulated sugar (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, oats, sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl, mash bananas well. Add oil (or melted butter), eggs, milk, and vanilla extract; whisk until combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix – a few lumps are okay.
  5. Fill each muffin cup about ¾ full.
  6. If using, sprinkle the oat and sugar topping evenly over the muffins.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden brown.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.