1 Prerheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease it lightly.

2 In a large bowl, mash the ripe bananas until smooth with a fork or potato masher.

3 Add the eggs, melted coconut oil (or butter), maple syrup (or honey), milk and vanilla extract to the mashed bananas. Whisk until well combined.

4 In a separate bowl, mix the oat flour, rolled oats, baking powder, baking soda, ground cinnamon and salt.

5 Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix — the batter should be thick but scoopable.

6 Fold in the optional walnuts or chocolate chips if using.

7 Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

8 Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9 Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10 Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. They also freeze well for up to 2 months.