1-Getting ready to bake these whole wheat banana muffins is straightforward and fun. Start by preheating your oven to 425°F (220°C) and lining a 12-count muffin pan with nonstick spray or liners. This first step sets the stage for muffins that rise tall and bake evenly.

2-In a large bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt until well combined. In another bowl, mash the bananas and stir in the eggs, oil, maple syrup, milk, and vanilla extract to create a smooth wet mixture. Gently fold the wet ingredients into the dry ones, then add the chopped nuts and mix just until everything comes together remember, overmixing can make them dense, so keep it light.

3-Fill the muffin liners all the way to the top, and if you like, sprinkle on the optional oats and coconut sugar for a nice crunch. Bake at 425°F for 5 minutes to help them rise, then lower the oven to 350°F (175°C) and continue baking for 15-16 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack this rest time keeps them from falling apart. For more ideas on quick meals, try our recipe for veggie fried rice to pair with your muffins.