Banana Oatmeal Muffins

Quick and healthy banana oatmeal muffins perfect for breakfast, packed with flavor and customizable with nuts or chocolate chips.

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Preheat oven to 350°F (175°C) and line muffin tin.
In a large bowl, combine the mashed bananas, rolled oats, milk, honey, melted coconut oil, and vanilla extract.
In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in any nuts or chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For a gluten-free version, use certified gluten-free oats. You can also substitute dairy milk with almond or non-dairy alternatives.