So more muffins! These just smell amazing!
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
1¾ cups plus whole wheat flour
⅓ cup old-fashioned oats
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined.
Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool.
I made 12 muffins and froze half the batch for next week or for when people come round!