Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.

Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine—they add texture.

Whisk the wet ingredients: Add the eggs, yogurt, oil, and vanilla to the bananas. Whisk until the mixture looks uniform and creamy.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This spreads the leaveners evenly so you get a good rise.

Combine gently: Pour the dry ingredients into the wet. Stir with a spatula just until you don’t see dry flour. Overmixing makes muffins tough.

Fold in extras: If using nuts, seeds, coconut, or sugar-free chocolate chips, fold them in now. Keep it light—two or three gentle turns are enough.

Fill the tin: Divide the batter among the muffin cups. Aim for about 3/4 full to get domed tops without overflow.

Bake: Bake for 16–20 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at 16 minutes.

Cool: Let the muffins rest in the pan for 5 minutes, then move them to a wire rack. This prevents soggy bottoms and helps set the crumb.

Serve: Enjoy warm or at room temperature. A swipe of almond butter or a dollop of Greek yogurt pairs perfectly.