Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
Place the banana in a large bowl and mash with a fork. Add the eggs, sugar, oil and almond milk, and whisk well until combined.
2 large ripe bananas, 2 large eggs, 3/4 cup coconut sugar, 1/3 cup oil, 1/4 cup almond milk
Add the oat flour to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the flour. Whisk until the dry ingredients are incorporated into the wet ingredients.
Divide the batter evenly between the (12) muffin cups and top the batter with the walnuts.
1/2 cup walnut pieces
Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently. Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely. Enjoy!
Notes
Pro tip: The more ripe and spotty your bananas are, the more sweet flavor they will add to your banana oatmeal muffins!
Store muffins in an air tight container at room temperature for 3 days or in the refrigerator for up to 1 week. Muffins may also be frozen for up to 1 month.
Change things up by topping the muffins with rolled oats, pecans, sliced almonds or your favorite nuts or seeds. You can also fold in 1/2 cup of your favorite chocolate chips.