No-Added-Sugar Banana Oat Breakfast Muffins

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

In a large bowl, whisk together the mashed ripe bananas, beaten eggs, honey, milk, and vanilla extract until smooth.

In a separate medium bowl, combine the rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt.

Gently fold the dry ingredients into the wet banana mixture until just combined, being careful not to overmix.

Fold in about three-quarters of the chopped walnuts, reserving the rest for topping.

Divide the batter evenly among the 12 muffin cups, filling each nearly to the top. Sprinkle the remaining chopped walnuts over the surface of each muffin.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.