Yield: 12-15 muffins or mini loaves


2 bananas

2 eggs

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


  1. Preheat oven to 350 degrees F. Spray or grease a muffin tin or mini loaf pan and set aside.
  2. In a blender or food processor, pulse the bananas, eggs, milk, nut butter, sweetener and vanilla until completely smooth.
  3. Add in the cinnamon, salt, flaxseed, oats, baking powder and baking soda. Blend again until fully combined.
  4. 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.

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