Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/3 cup pure maple syrup (80ml)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/2 cups oat flour (180g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup dark chocolate chips (85g)
  • 1/2 cup chopped walnuts (60g)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with avocado oil.
  2. In a large bowl, mash the overripe bananas until smooth and lump-free.
  3. Stir in the Greek yogurt, maple syrup, egg, and vanilla extract; whisk until the mixture is fully emulsified and glossy.
  4. Sift the oat flour, baking soda, cinnamon, and salt directly into the wet ingredients.
  5. Gently fold the dry ingredients into the wet using a spatula until no streaks of flour remain, being careful not to overmix.
  6. Gently fold in the dark chocolate chips and chopped walnuts.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way.
  8. Bake for 18–22 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.