Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
Prepare the dry ingredients: In a large bowl, mix together the rolled oats, flour, baking powder, baking soda, cinnamon, salt, and chopped nuts. Set aside.
Prepare the wet ingredients: In a separate medium bowl, mash the ripe bananas until smooth. Add the finely chopped apples, honey or maple syrup (if using), beaten egg, milk, melted coconut oil, and vanilla extract. Mix until well combined.
Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be slightly thick.
Fill the muffin cups: Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs.
Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
For extra flavor, you can add ¼ cup of raisins or dried cranberries to the batter.
You can substitute the honey or maple syrup with brown sugar if you prefer.
To make these muffins vegan, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and plant-based milk.
