2 ripe bananas

½ cup Greek yogurt

¼ cup honey

¼ cup melted coconut oil

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

**Optional Ingredients**

Chocolate chips, chopped nuts, or shredded coconut for topping

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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the Greek yogurt, honey, melted coconut oil, and vanilla extract to the mashed bananas. Stir until the mixture is smooth and well-combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If desired, fold in chocolate chips, chopped nuts, or shredded coconut into the batter.
Divide the batter evenly into the muffin tin cups, filling each about ¾ of the way full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For a vegan option, replace the honey with maple syrup or agave nectar and use a flax egg instead of the egg.

For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.

For a nut-free version, omit the nuts and use raisins or dried cranberries as a topping.

These muffins can be frozen for up to 3 months. Wrap them tightly and store in an airtight container.

For a dairy-free option, use dairy-free yogurt and substitute the coconut oil with a dairy-free butter substitute.