Banana Oat Muffins

Adapted from Banana Bread. Went to the pantry and saw that I was out of whole wheat flour. Then I felt creative and wanted to add other things... This was the result. I still was planning to play with the receipt a bit more and add whole wheat flour or something, but the family liked these so much and ate them so fast, I changed my mind. Instead of rice flour I would think another flour would work fine, such as all-purpose, whole wheat, whole wheat pastry or other. I made these small and got 18 muffins, but I like them small. Then I can have two. ;)

• Ready In: 40 mins
• Serves: 18
• Yields: 18 small muffins

Ingredients

• 3  very ripe bananas
• 1⁄2 cup honey (I prefer the agave nectar) or 1⁄2 cup  agave nectar (I prefer the agave nectar)
• 2  tablespoons canola oil
• 3  tablespoons flax seed meal
• 3⁄4 cup all-purpose flour
• 3⁄4 cup  brown rice flour
• 1  teaspoon vanilla extract
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup rolled oats
• 1⁄3 cup applesauce
• 2⁄3 cup  chopped walnuts
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat the oven to 350 degrees.
2. Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla.
3. In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
4. Mix together the wet and dry ingredients.
5. Fold in the nuts and oats.
6. Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.