1-First Step: Preheat your oven to 325°F (165°C). While the oven is heating, prepare your muffin tin by greasing it thoroughly. You can use coconut oil, butter, or cooking spray. Having your oven ready to go makes the entire process smoother and ensures your muffins bake evenly.

2-Second Step: Gather all your ingredients and equipment. You’ll need a large mixing bowl, a whisk or electric mixer, measuring cups and spoons, and a rubber spatula. Having everything organized before you start makes baking so much more enjoyable and helps prevent mistakes.

3-Third Step: In your large bowl, beat together the melted coconut oil (or olive oil) and maple syrup (or honey). Mix these wet ingredients until they’re well combined and slightly emulsified. This creates the sweet, moist base for your muffins.

4-Fourth Step: Add the eggs to the oil and sweetener mixture, beating well until everything is thoroughly combined. The eggs add structure and help bind all the ingredients together, so make sure they’re fully incorporated.

5-Fifth Step: Mix in the mashed bananas, milk (or water), baking soda, vanilla extract, salt, and ½ teaspoon cinnamon. Continue mixing until all these ingredients are well blended. The mashed bananas not only provide flavor and natural sweetness but also contribute to the moist texture of the muffins.

6-Sixth Step: Add the flour and optional ⅓ cup oats to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to tough, dense muffins instead of the light, fluffy texture we’re aiming for. A few small lumps in the batter are perfectly fine!

7-Seventh Step: If you’d like to add extra flavor and texture, fold in up to ¾ cup of mix-ins like chocolate chips, chopped nuts, or dried fruit. This is where you can really personalize your muffins to suit your taste preferences. I love adding dark chocolate chips to mine for a special treat!

8-Eighth Step: Divide the batter evenly among the muffin cups, filling each about two-thirds full. An ice cream scoop works perfectly for portioning the batter and ensures your muffins will be uniform in size.

9-Ninth Step: Sprinkle the tops of the muffins lightly with extra rolled oats and turbinado sugar (or other granulated sugar). This simple step adds a delightful crunch and visual appeal to your finished muffins. You can also add a light dusting of cinnamon for extra flavor.

10-Final Step: Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven and the size of your muffins, so start checking at the 22-minute mark.

11-Once baked, cool the muffins in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This step is important as it allows the muffins to set properly and prevents them from becoming soggy. I know it’s tempting to dig in right away, but letting them cool for at least 10-15 minutes will give you the best texture!