1/3cupold-fashioned oatsplus more for sprinkling on top
1teaspoonturbinado (raw) sugar or other granulated sugarfor sprinkling on top
Preheat your oven to 325℉. Grease your muffin tin with non-stick cooking spray or rub a stick of butter all around the bottom and sides. Be sure to get in the corners as much as possible.
Whisk the coconut oil and maple syrup together in a large bowl. Add the eggs and whisk until they're mixed well with the oil and syrup. Slowly add the mashed bananas (maybe half at a time) and whisk until combined.
Use a tablespoon to fill your muffin cups about two-thirds full. You will probably be able to fit about two heaping tablespoons of batter into each muffin tin.
Sprinkle oats and sugar on top of your muffins and bake for 22-25 minutes.
Place your muffin tin on a cooling rack to cool and enjoy your banana muffins.
You can use paper or silicone liners to easily get your muffins out of the tin.
Use a butter knife to separate your muffins from the tin if you aren’t using liners.
Don’t overmix your batter to avoid a rubbery texture.