Ingredients:

  • 3 large overripe bananas
  • 0.5 cup plain Greek yogurt
  • 1 large egg
  • 0.33 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1.5 cups oat flour
  • 0.5 cup superfine blanched almond flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F and grease your muffin tin with coconut oil or use paper liners. Note: Greasing the top of the tin helps the domes release without tearing.
  2. Mash the 3 large overripe bananas in a large bowl until no large chunks remain.
  3. Whisk in the 0.5 cup Greek yogurt, 1 large egg, 0.33 cup maple syrup, and 1 tbsp vanilla. Note: Mix until the egg is fully incorporated and the liquid looks silky.
  4. Sift the 1.5 cups oat flour, 0.5 cup almond flour, 1 tsp baking soda, 1 tsp cinnamon, and 0.5 tsp salt over the wet ingredients.
  5. Fold the dry into the wet until just combined. Note: Stop the moment you see no more white flour streaks to keep them light.
  6. Rest the batter for 5 minutes. Note: This allows the oat flour to hydrate, leading to a much better texture.
  7. Scoop the batter into the 12 muffin cups, filling each about three quarters full.
  8. Bake for 22 minutes until the tops spring back when touched and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes until the structure sets, then move to a wire rack.