1 1/4 c oatmeal
1/2 c rice flour
1/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 c plain yogurt
3 medium, ripe bananas, mashed
1/2 c agave syrup
1/3 c grapeseed oil
1/4 c walnut pieces
1. Preheat oven to 375°F.
2. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.
3. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.
4. Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Makes 18. Per muffin: 147 cal, 7 g fat (1 g sat), 103 mg sodium, 20 g carbs, 2 g fiber, 3 g protein