1 ⅔cupsmashed ripe banana (from about 3 large very ripe bananas)
⅔cupunsweetened milk, such as almond, oat or soy
3Tbspmaple syrup
1 ½tspvanilla extract
2cupsoat flour - (if making your own in high speed blender, start with approx 2 ¼ cups oats)
⅓cuprolled oats
1 ½tspbaking powder
½tspbaking soda
1tspground cinnamon
½cupwalnut halves, chopped
For the swirl:
2tspground cinnamon
3 Tbspmaple syrup
Topping:
⅓ - ½cupwalnut halves
Instructions
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). Measure to make sure you have close to 1 ⅔ cups banana. 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 ¼ to ⅓ of the way. See photo below.
Now drizzle each one with about ⅔ of 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, saving the rest for the tops.
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 19-22 minutes.
Let cool in the pan 5-10 minutes before moving to a cooling rack.
Notes
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.