Step 1

Preheat oven to 325°F to toast oats.

Step 2

Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip the toasting step, however the toasting adds flavor!)

Step 3

Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp

Step 4

Turn oven heat up to 350°F degrees to bake the muffins.

Step 5

Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.

Step 6

Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.

Step 7

Add eggs, honey, milk and vanilla. Mix to combine.

Step 8

Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.

Step 9

Optional: Fold in 1/2 cup fruit, raisins, or nuts.

Step 10

Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 14 muffins).

Step 11

Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.

Step 12

Bake at 350°F for 20 -23 minutes. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean.)