Step 1

Preheat the oven to 350°F.

Step 2

Line a muffin pan with 12 cupcake liners. Grind oats into a flour. Place in a large bowl and add all the other dry ingredients.

Step 3

Purée bananas in a food processor fitted with the “S” blade until smooth. Add the apple juice, applesauce, and apple cider vinegar, and process again until combined.

Step 4

Pour over dry ingredients and mix until just combined. Do not overmix.

Step 5

Evenly distribute the batter (a retractable ice cream scoop works well), using a 12-cavity silicone muffin pan or 12-cavity muffin tin lined with cupcake liners.

Step 6

Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.