– ⅓ cup melted coconut oil or extra-virgin olive oil* – ½ cup maple syrup or honey – 2 eggs, preferably at room temperature – 1 cup packed mashed ripe bananas (about 3 bananas) – ¼ cup milk of choice or water (I used almond milk) – 1 teaspoon baking soda – 1 teaspoon vanilla extract – ½ teaspoon salt – ½ teaspoon cinnamon, plus more for sprinkling on top – 1 ¾ cups white whole wheat flour or regular whole wheat flour – ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top – 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Warm the oven up to 165 degrees Celsius (325 degrees Fahrenheit). If you need to, use butter or non-stick cooking spray to grease all 12 cups of your muffin tin. My pan is non-stick, so I didn't need to do this.
Use a whisk to mix the coconut oil and maple syrup in a large bowl. Beat well after adding the eggs. Next, add the baking soda, vanilla extract, salt, and cinnamon. After the milk and mashed bananas, mix them together.
Add flour and oats to the bowl and stir with a large spoon until combined. Stir in nuts, chocolate, or dried fruit if desired. Evenly fill muffin cups with batter, about two-thirds full.
Sprinkle 1 tablespoon of oats and 1 teaspoon of sugar on the muffin tops. Bake muffins until a toothpick inserted into one comes out clean, 22–25 minutes.
Rack the muffin tin. Use a butter knife to loosen the muffins from the pan. These muffins keep 2–4 days at room temperature or in the fridge. They stay frozen for 3 months in a freezer bag.