– 2 large ripe bananas, mashed (1 cup of mashed bananas) – ▢½ cup unsweetened almond butter or peanut butter – ▢2 egg – ▢½ cup milk of choice – ▢2 Tbsp pure maple syrup, optional – ▢1 tsp pure vanilla extract – ▢2 cups quick oats, or rolled oat – ▢½ tsp sea salt – ▢1 ½ tsp ground cinnamon – ▢½ to 1 cup chocolate chips, optional
Preheat the oven to 350°F and line a muffin pan with 9 sheets. Mash ripe bananas in a large basin until creamy.
Microwave refrigerated almond butter for 30–60 seconds till stirable.Mix oats, sea salt, and ground cinnamon in the basin for thick muffin batter.
Add chocolate chips to oats if desired. Completely fill the paper liners with banana oatmeal mixture. Sprinkle chocolate chips on muffin tops if desired.
Bake muffins till clean and golden brown around the edges, 22–25 minutes. Internal temperature is a good indicator of baked good doneness.
Put a digital thermometer in the center of an oatmeal muffin and wait until the numbers stop moving. After 190 degrees Fahrenheit, muffins are done.
Let the muffins cool before removing the wrappers. Peeling them off warm muffins will lose much of the oatmeal muffin cup to the muffin paper.