PREPARE: Preheat the oven to 325˚ F. Spray or rub olive oil in a mini muffin pan
COMBINE DRY INGREDIENTS: In a large bowl, whisk together oats, baking powder, brown sugar, flaxseed meal, cinnamon and salt with a whisk.
COMBINE WET INGREDIENTS: In a separate, medium-sized mixing bowl, mash the bananas using a fork or potato masher until only small lumps remiane. Whisk in the eggs and milk until thoroughly combined.
COMBINE ALL INGREDIENTS: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined and there are minimal lumps.
BAKE: Scoop 1 heaping tablespoon of oat mixture into each greased mini muffin opening. Bake muffins for 15 minutes or until center is cooked through.
SERVE: Remove from the oven and allow to cool completely before removing from the muffin tin using a spoon to loosen the edges and scoop out.
Notes
MAKE IT VEGAN - Use flax eggs instead of real eggs by soaking 3 tablespoons of flax meal with water for 3-5 minutes before adding it the remaining ingredients. Then use ⅔ cup nut milk or soy milk rather than cow's milk.MAKE IT DAIRY FREE - Substitute nut milk or soy milk for the cow's milk.MAKE IT REFINED SUGAR FREE - Substitute ¼ cup of pure maple syrup or honey for the brown sugar. Then decrease milk to ⅔ cup.