Toppings: shredded coconut, chopped pecans or walnuts, chocolate chips or blueberries (optional)
Preheat oven to 400ºF. Line a muffin tin with cupcake liners and set aside.
Combine the oats, bananas, applesauce, yogurt, brown sugar, egg, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn’t need to be completely smooth, just well combined.
Using a large cookie scoop or 1/4 cup, add the batter to the liners. You want them to be about 3/4 of the way full. Add toppings if desired to the top of the batter.
Bake for 14 to 15 minutes, or until a toothpick comes clean.
If you would like to use regular applesauce, you can add in 1/2 teaspoon ground cinnamon.
For mini muffins, heat the oven to 375ºF and bake for only 10 minutes. Makes 48 mini muffins.
To freeze muffins: Prepare and bake as you normally would. Once cooked and cooled, add to airtight freezer-safe containers or freezer bags (make sure to squeeze the air out). Label and freeze. To reheat, place in microwave for 15-30 seconds or let them reheat in a toaster oven.