• Preheat oven to 350°F (180°C). Line two 12-hole mini muffin trays with oil spray. Set them aside.
• Peel, mash the bananas with a fork and measure 1 cup - precision is important to avoid gummy muffins.
• Place the mashed bananas in the jug of a high-speed blender along with the remaining ingredients: coconut oil, milk, lemon juice, baking powder, baking soda, and rolled oats.
• Blend on high-speed - speed 10 of my Vitamix - for 1 minute, stopping every 20 seconds if needed to scrape down the sides of the jug. Keep blending until the batter is smooth and no bites of oats are showing.
• Fill the muffin holes with about 1-2 tablespoons of batter.
• Bake in the center rack of the oven until golden brown, and a pick inserted in the center of the baby muffins comes out clean - about 12-15 minutes.
• Cool them down immediately on a wire rack.
• Serve plain or with fruits and yogurt on the side.

Storage

• Store in the fridge in an airtight container for up to 4 days or freeze in ziplock bags and thaw 3 hours before eating.