Yield: 12-15 muffins or mini loaves
1 cup milk (dairy or non-dairy)
2 Tbsp peanut butter (or almond/sunflower seed butter)
3 Tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1/4 cup ground flaxseed
2 cups oats
2 tsp baking soda
3 tsp baking powder
1/2 cup walnuts, chopped
- Preheat oven to 350 degrees F. Spray or grease a muffin tin or mini loaf pan and set aside.
- In a blender or food processor, pulse the bananas, eggs, milk, nut butter, sweetener and vanilla until completely smooth.
- Add in the cinnamon, salt, flaxseed, oats, baking powder and baking soda. Blend again until fully combined.
- Stir in the walnuts with a spoon or spatula. Scoop 1/3 cup of the batter into each muffin tin and bake for 15-18 minutes or until lightly browned.