Instructions
Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
Mash the bananas in a large bowl using a fork or potato masher.
Add the sugar, oil, baking powder, baking soda, cinnamon, salt, and flour, then mix until combined.
Fold in the walnuts and oats.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 10–15 minutes or until the muffins are golden brown.
Tips and Variations
Use super ripe bananas for natural sweetness.
Don’t overmix the batter to keep muffins light and fluffy.
Try adding vegan chocolate chips, dried fruits, or extra nuts.
Top with coarse sugar, crumb topping, or a drizzle of glaze for extra flair.
Storage Instructions
Store in an airtight container at room temperature for 3–4 days, or in the refrigerator for up to 1 week.
To freeze, flash freeze muffins until solid, wrap in plastic wrap, and store for up to 3 months. Thaw overnight in the fridge or reheat gently in the microwave.
ADVERTISEMENT
