Cooking Instructions:

Preheat your oven to 350°F (175°C) and prepare a muffin tin by either greasing it or lining it with muffin liners.

Blend the rolled oats into a fine flour consistency and set aside. In a separate bowl, whisk together the dry ingredients: oat flour, protein powder, and baking powder.

In a large mixing bowl, mash the ripe bananas thoroughly until smooth. Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas and mix well.

Gently combine the wet and dry ingredients, being careful not to overmix. The batter should be well combined but still slightly lumpy.

Portion the batter into the prepared muffin cups, filling each one about two-thirds full.

Bake in the preheated oven for approximately 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the best results, make sure to use overripe bananas for optimal sweetness and moisture. Avoid overmixing the batter to ensure your muffins remain light and fluffy.

If you want to experiment, try adding different mix-ins like nuts or berries to create your perfect flavor combination. Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for longer storage!