Step 1

Preheat oven to 325F (160C). Line the cups of a standard size muffin tin with paper or foil liners.

Step 2

In a food processor or high-speed blender, grind 1 and 3/4 cups (175 g) of the oats into a very fine flour.

Step 3

In a large mixing bowl, whisk the bananas, milk, coconut sugar, peanut butter, flaxseed meal and vanilla until blended. Add the oat flour, remaining 1 and 1/4 cups (125 g) rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.

Step 4

Divide the batter equally between the prepared muffin cups. If desired sprinkle the tops with a few extra rolled oats.

Step 5

Bake in the preheated oven for 23 to 27 minutes until golden brown and risen. Let cool in the muffin tin for 5 minutes. Remove muffins and cool completely an a cooling rack.