Ingredients

 DRY

• 2 cups whole wheat flour or a blend of all purpose and whole wheat
• ¼ cup oatmeal old fashioned, not quick cook
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt

WET

• 1 cup bananas mashed – about 2-3 large bananas
• 2 eggs
• ½ cup maple syrup
• ⅓ cup olive oil
• ¼ cup coconut or almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 180⁰C.
2. Line muffin tins with liners, set aside.
3. Combine the dry ingredients in one bowl, the wet ingredients in another.
4. Add wet to dry, and mix until just combined, but don’t overmix. Mixture will be lumpy, and that’s okay!
5. Divide mixture into 12 muffin cups.
6. Optional : Sprinkle with rolled oats.
7. Bake muffins for 20 minutes. Start checking at about 18 minutes. You want the muffins to spring back when you lightly touch the tops.
8. Remove from oven and let cool for 5 minutes.

 Nutrition (per muffin)

Energy: 185 kcal

Fat: 7 g

Carbs: 27g

Fiber: 2 g

Protein: 3g