(b)anana (o)at (b)ran Muffin (bob) Recipe

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly. If using paper liners, spray the inside with a little nonstick spray for easier release.

Place the rolled oats in a blender or food processor and pulse 6–10 times until the oats are broken down to a coarse oat flour (some texture remaining). This helps the muffins hold together and creates a better crumb.

In a large bowl, combine the oat flour (processed oats), wheat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and brown sugar. Whisk together until evenly distributed. Break up any small clumps of brown sugar with a fork or whisk.

In a medium bowl, mash the ripe bananas until mostly smooth (a few small lumps are fine). Add the eggs and whisk until combined. Whisk in the milk, yogurt, oil, and vanilla extract until the mixture is homogeneous.

Make a well in the center of the dry ingredients and pour in the wet banana mixture. Using a rubber spatula or wooden spoon, fold gently until just combined. Do not overmix; a few streaks of flour or oat are okay. Overmixing will make the muffins dense.

If using add-ins (walnuts, chocolate chips, or raisins), fold them in now, reserving a tablespoon or two to sprinkle on top of the muffins.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved add-ins on top and, if desired, sprinkle coarse sugar over the tops for a crunchy finish.

Bake in the preheated oven for 18–22 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Let the muffins cool in the pan for 5–7 minutes, then transfer them to a wire rack to cool completely or to room temperature before serving. Cooling in the pan longer can make them soggy on the bottom.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze in a single layer until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen muffins in a 350°F (175°C) oven for 8–10 minutes or microwave 20–40 seconds until warm.