Preheat the oven to 200°C and prepare a six-cup muffin tray by lining with paper cups or greasing well with a neutral oil to prevent sticking.

Peel your bananas, whether fresh or frozen, and mash them in a bowl until you achieve a creamy texture.

Stir in the dry ingredients: almond flour, coconut shavings, and oats, blending well with the mashed banana.

Lastly, pour in the oat milk and mix until the oats absorb the milk, forming a thick batter.

Evenly distribute the batter among the six cups.

Bake in the preheated oven for about 30 minutes or until the muffins turn golden brown at 200°C.

Enjoy these breakfast muffins with a dollop of soy yogurt and a sprinkle of coconut shavings for a creamy finish.