(slightly adapted from the lovely Tiny Spoon)
80ml maple sirup
80ml sunflower oil (or coconut oil)
50 ml milk (or almond milk)
3 ripe bananas
1 teaspoon vanilla extract (or 1 sachet vanilla sugar)
1 teapoon cinnamon
30g rolled oats
1 heaped teaspoon baking powder
200g wholemeal flour
Preheat the oven to 180°C. Line a muffin tin with paper cases.
In a large bowl, combine maple sirop, oil, eggs and milk. Mash the bananas with a fork and add to the wet mixture. Add vanilla extract. In a separate bowl, combine oats, flour, baking powder and cinnamon. Add to your wet ingredients and mix until all is combined. I used a hand whisk for this.
Fill the dough into your muffins cases. Be carefull not to overfill your muffin cases. Sprinkle with a few oats and bake in the oven for about 20 minutes. Test with a wooden skewer, whether the muffins are done.