Step 1

Preheat oven to 350 degrees F. Line a muffin pan with muffin cup liners or grease muffin cups.

Step 2

In a food processor (or stand mixer), combine bananas, coconut oil, syrup, almond milk, eggs, and vanilla. Puree until smooth.

Step 3

Add flour, baking soda, cinnamon, and salt. Pulse until just combined.

Step 4

Use a spatula to fold in 1/2 oats and stir in mix-ins (if using).

Step 5

Scoop or spoon the batter into the prepared muffin cups, filling them most of the way full. If desired, sprinkle them with a few quick oats on top.

Step 6

Bake muffins at 350 degrees for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 7

Allow muffins to cool 1-2 minutes in the muffin pan before transferring to a cooling rack to finish cooling down.

Step 8

Enjoy! Store leftover muffins in the refrigerator or freezer for best results.