Step 1

Preheat oven to 350F (180 C). Line a 12-cup standard muffin tin with silicone liners. (If using paper liners, I suggest lightly spritzing the insides of the liners with nonstick cooking spray.)

Step 2

In a blender or food processor, process the bananas, water and rolled oats until smooth.

Step 3

In large bowl, combine the banana mixture, oat bran and optional salt (not the baking powder). Let soak for 10 minutes to soften the oat bran.

Step 4

Add the baking powder to the batter, stirring until combined.

Step 5

Divide the muffin batter evenly into the prepared cups, smoothing the tops.

Step 6

Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

Step 7

Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.