Ingredients:

1 tablespoon ground flax meal

2 teaspoons apple cider or white vinegar

2/3 cup milk, dairy or non-dairy

1 3/4 cups flour, white, whole wheat pastry, or light spelt

1/2 cup almond or other nut flour

1 cup rolled oats

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3 tablespoons chia seeds

1 cup mashed very ripe banana, about 3 large

3/4 cup packed brown sugar

1/3 cup avocado oil or other vegetable oil 

Optional: extra oats or chopped nuts to top before baking

Directions:

1. Preheat oven to 350 F and lightly oil a 12-muffin baking pan. 
2. Whisk the flax with 3 tablespoons warm water and set aside. In a separate medium bowl, whisk the milk and vinegar together.
3. In a separate large mixing bowl, combine the flour, oats, baking powder, salt, cinnamon, and chia seeds.
4. Add the mashed banana, sugar, and oil to the milk & vinegar mixture then stir in the flax mixture. Add these wet ingredients to the flour mixture. Mix with a spatula until the batter is just evenly combined.
5. Add 1/3 cup batter to each well in the muffin pan. Sprinkle the tops with extra rolled oats or nuts and bake for 20-25 minutes, or until muffins are lightly brown and a toothpick comes out mostly clean.

Note: Recipe based on Gena Hamshaw’s recipe on thefullhelping.com.