# What You'll Need:
→ Wet Ingredients
01 - 3 medium ripe bananas, mashed (approximately 1 cup)
02 - 2 large eggs
03 - 1/4 cup plain Greek yogurt
04 - 1/4 cup unsweetened applesauce
05 - 1/4 cup honey or maple syrup
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups oat flour (or finely ground rolled oats)
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
→ Optional Add-Ins
13 - 1/3 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, Greek yogurt, applesauce, honey or maple syrup, and vanilla extract. Whisk until well combined and uniform in texture.
03 - In a separate bowl, combine oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Stir thoroughly to distribute leavening agents evenly.
04 - Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Avoid overmixing to maintain tender muffin texture.
05 - Gently fold in nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full to allow room for expansion.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with minimal moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
