Step 1

In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt. Set aside.

Step 2

In a large bowl, combine the mashed bananas, buttermilk, granulated sugar, brown sugar, oil, eggs, and vanilla extract.

Step 3

Add the dry ingredients and stir with a spatula until just combined. Do not over mix. You want there to be a few flour streaks left. The batter will be thick. If you want to stir in chocolate chips, do it now. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.

Step 4

While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.

Step 5

Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with oats and turbinado sugar.

Step 6

Bake the muffins on the center rack for 5 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.

Step 7

Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!