Banana Oat Muffins (Kid-Approved)

I made these for the first time when I was trying to use up three sad-looking bananas and had zero desire to go to the store. They came out so good that I've made them basically every week since. Nico calls them "the good muffins." ## Ingredients - 3 ripe bananas, mashed - 2 cups rolled oats - 2 eggs - ¼ cup honey or maple syrup - 1 tsp vanilla extract - 1 tsp baking powder - ½ tsp cinnamon - Pinch of salt - Optional add-ins: chocolate chips, blueberries, chopped walnuts ## Method 1. Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases. 2. Blend the oats in a food processor until they resemble a rough flour. 3. In a large bowl, mix together the mashed banana, eggs, honey, and vanilla. 4. Add the oat flour, baking powder, cinnamon, and salt. Stir until just combined. 5. Fold in any add-ins you're using. 6. Divide the batter evenly into the muffin cases — they'll be about ¾ full. 7. Bake for 18–20 minutes until a toothpick comes out clean. 8. Cool in the tin for 5 minutes before transferring to a rack. ## Notes These freeze beautifully. I make a double batch, freeze half, and pull them out the night before for lunchboxes. They're best within 4 days at room temperature, or up to 3 months frozen.