Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it well. Yes, the odor of disaster is real if you skip this step.

In a large bowl, mash the bananas until smooth. A few tiny lumps are fine—this isn’t a baby food contest.

Whisk in the eggs, yogurt, melted oil, maple syrup, and vanilla. Combine until glossy and smooth. No dry pockets hiding in the corners.

In a separate bowl, whisk together coconut flour, baking soda, baking powder, salt, and optional spices. Coconut flour soaks up liquid, so don’t skip this step.

Pour the wet ingredients into the dry and stir just until combined. Don’t overmix—texture should be fluffy, not a gluey mess.

Scoop batter into the prepared muffin tin, filling about 2/3 full. If you want extra height, a tiny sprinkle of coconut flour on top helps, but not mandatory.

Bake 18–22 minutes, until the tops are lightly golden and a toothpick comes out clean. If you smell toasty goodness but it’s not done, give it a few more minutes.

Cool in the pan for 5 minutes, then transfer to a wire rack. Resist the urge to devour immediately—they’ll be extra fragile right out of the oven.