Ingredients
- 4 very ripe bananas
- 2 eggs
- ½ cup (120 g) Greek yogurt or vegan Greek yogurt
- 2 cups (200 g) oat flour (or blend rolled oats into flour)
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 tbsp neutral oil or melted butter
- ½ tsp vanilla
- 2–3 tbsp finely ground oats if the batter is very wet
Steps
- Heat oven to 180°C conventional / 170°C fan.
- Mash the bananas very well.
- Mix in eggs, yogurt and oil.
- Add oat flour, baking powder and cinnamon. Mix just until combined.
- Let the batter sit for 5 minutes. It should be thick but spoonable.
- Divide into 12–14 muffin cups, filling about ¾ full.
- Bake 18–22 minutes, until the tops are set and a toothpick comes out mostly clean.
- Cool before serving.
