Ingredients:

  • 3 large overripe bananas
  • 1 large egg, room temperature
  • 1/3 cup neutral oil
  • 1/2 cup brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C) and prepare a 12-cup muffin tin with paper liners or non-stick spray.
  2. In a large mixing bowl, peel the bananas and mash them vigorously with a fork or potato masher until they reach a thick, syrupy consistency with no large lumps.
  3. Whisk the egg, oil, brown sugar, and vanilla extract into the banana mash until the mixture appears glossy and well-emulsified.
  4. Add the all-purpose flour, rolled oats, baking soda, baking powder, sea salt, and cinnamon directly into the bowl.
  5. Fold the dry ingredients into the wet base using a silicone spatula until just combined, ensuring the oats have a moment to hydrate.
  6. Divide the batter evenly among the 12 muffin cups and bake for 18 minutes or until the tops are golden brown and a toothpick comes out clean.