A vegan muffin recipe with endless possibilities; on-the-go breakfasts as you rush out the door, kid-friendly snacks or something sweet and satisfying to enjoy with a mid-afternoon cup of tea...
Preheat oven to 170c and line or grease a muffin tray with olive oil.
If you haven't already, blend your 3/4 cup of oats in a food processor until it turns into a fine flour. Once done, combine with all the rest of your dry ingredients in a large mixing bowl.
Mash your bananas and add with the milk and oil to the dry ingredients. Stir until just combined, but be careful not to over-work the mixture.
Spoon the mixture evenly into the tins and place some chopped walnuts in each one. Bake for about 25 minutes, or until golden brown.