3 large very ripe bananas (about 1 ½ cups mashed)

2 large eggs (or 2 flax eggs for vegan)

2 cups rolled oats, plus extra for topping

¼ cup neutral oil (sunflower, vegetable, or grapeseed)

¼ cup pure maple syrup

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

Optional Add-ins:

½ teaspoon allspice, ground ginger, or ¼ teaspoon cloves for extra warmth

½ cup chopped walnuts, pecans, or almonds for texture

Blueberries, diced apples, or zucchini for fruity variation

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Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with 9 paper liners or lightly grease it.
Blend Ingredients: Place the bananas, eggs, rolled oats, oil, maple syrup, baking soda, baking powder, cinnamon, vanilla extract, and salt into a blender. Blend on high for 1–2 minutes until a smooth batter forms.
Pour Batter: Divide the batter evenly into the 9 muffin cups. Sprinkle extra rolled oats on top for a bakery-style finish.
Bake: Bake for 30–33 minutes or until a toothpick inserted into the center comes out clean. If baking more muffins (10–12), check at 25 minutes to avoid overbaking.
Cool & Serve: Remove muffins from the tin and allow them to cool for a few minutes before serving. Best enjoyed at room temperature.

Banana Ripeness: Heavily spotted bananas are ideal for moisture and natural sweetness.
Blender Power: If your blender is not high-speed, blend slightly longer to ensure oats are fully broken down.
Customizations: Add spices, nuts, or fruits to make these muffins your own. Perfect for seasonal variations.
Vegan Option: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) to make this recipe plant-based.
Mess-Free Baking: Using a blender reduces the number of dishes—just blend, pour, and bake.