Step 1

Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.

Step 2

Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency; set aside.

Step 3

In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.

Step 4

Add maple syrup, milk, eggs and vanilla to mashed bananas and stir well to combine.

Step 5

Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.

Step 6

Divide batter evenly among muffin cups and add or stir in toppings of choice into each one.** Lightly press topping into muffin batter.

Step 7

Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Step 8

Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.

Step 9

Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.

Step 10

These freeze well, too. Store in an airtight container or zip-top baggie for up to 3 months.