2/3cupunsweetened milk, such as almond, oat or soy
1 1/2tspvanilla extract
2cupsoat flour(if making your own in high speed blender, start with approx 2 1/4 cups oats)
1 1/2tspbaking powder
1/2cupwalnut halves, chopped
For the swirl:
3 Tbspmaple syrup
1/3 - 1/2cupwalnut halves
Preheat oven to 350 degrees. Lightly oil or line a 12 cup muffin pan.
Place peeled bananas in a medium/large bowl, and use your hand to squeeze and squish them until mostly pureed (it's okay if some larger pieces remain). Add the milk, maple syrup, and vanilla to the bananas and mix well.
In a separate bowl, thoroughly combine the oat flour, oats, baking powder, baking soda, cinnamon, and chopped walnuts.
In a small bowl or mug, mix together the 2 tsp cinnamon and 3 Tbsp maple syrup for the swirl, and set aside.
Pour dry ingredients into the wet and stir until everything is thoroughly combined.
Spoon a small amount of batter into each muffin cup. Aim for just enough to cover the bottoms, only filling the cups about 1/4 to 1/3 of the way. See photo below.
Now drizzle each one with about a teaspoon of the cinnamon swirl. This doesn't need to be precise. Aim to use about half of the swirl mixture on this layer.
Evenly divide the remaining batter among the muffin cups, and drizzle the remaining cinnamon swirl mixture on the tops.
Sprinkle walnuts on top of each muffin and bake for 18-20 minutes.
Let cool in the pan 5-10 minutes before moving to a cooling rack.
Once cool, store muffins in an airtight container in the refrigerator for up to 4 days. Can also be frozen for up to 1 month.