| Prep | Cook | Ready in | Servings | |
| 10 min | 16 min | 26 min | 9 |
| 2 medium | Banana (ripe, mashed) |
| 2 tbsp | Avocado oil |
| 1 medium egg | Egg |
| 1/2 cup | Milk, fat-free (skimmed) (or alternative) |
| 3/4 tsp | Vanilla extract, pure |
| 2/3 cup | Wheat flour, whole wheat |
| 1/2 cup | Quick oats, gluten free, dry |
| 1 tbsp | Flaxseed meal (ground) |
| 1/4 cup | Cane sugar (or coconut sugar) |
| 1 3/4 tsp | Baking powder |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Salt |
| 3 spray (about 1/3 second) | Cooking spray, vegetable oil (or as needed) |
1. Preheat oven to 375F degrees.
2. Combine bananas, avocado oil, eggs, milk and vanilla extract in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour, oats, flax meal, sugar, baking powder, cinnamon and salt.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.
| Fruit | 0.2 |
| Grain | 0.4 |
Quick Tips:
Dairy-Free
Replace milk with dairy-free alternative such as almond, cashew, soy, hemp or oat milk.
Gluten-Free
Use gluten-free flour blend instead of whole wheat flour.
Nutritional Highlights:
Oats
Contain a soluble fiber called beta-glucan that helps to reduce bad LDL cholesterol, balance blood sugar and keep you regular.
Cinnamon
High in antioxidant and anti-inflammatory properties, and helps to improve insulin sensitivity.
