A tasty quick treat for everyone to enjoy anytime, especially when overripe bananas are in the house. Thanks for all the healthy recipes!

Hi AJ! It’s normal for muffins to shrink slightly as they cool, so they won’t be quite as puffed up as when you first remove them from the oven, but if you mean the muffins are sinking in the middle after they cool, then that’s a sign they are under-baked or your baking powder is expired. I’m glad they still tasted good, though!!

Super tasty! I’m on a medical diet (no dairy or gluten, among other restrictions) and I love how simple and easy all of your recipes are. Especially the ones that are made in one bowl or the blender! My kids love them too! Thank you!

Delicious! The family enjoys these luscious treats, even the ones without chips made for the youngsters. Have made them as instructed. Also made them with substitutions, including melted butted instead of oil, 1/3 cup of almond flour instead of oat, all purpose flour instead of oat, and the addition of chopped nuts. All versions of this recipe are family approved. This easy recipe is a keeper! Thanks Megan.

I would check out my almond flour banana muffin recipe to see how those ratios compare: https://detoxinista.com/almond-flour-banana-muffins/

These are so easy and my kids love them. Great lunchbox snack.

Yum! My kids have been devouring these muffins! I did a mix of regular and mini sized. Both muffin sizes took a little longer to cook in m my oven. They’re sweet and fluffy and definitely kid approved. Thanks for another great recipe!

Yes, I think regular flour would work here, too. You may want to reduce the flour by 1/4 cup in that case, because all-purpose flour weighs more than oat flour. Let me know if you experiment with it!