(Makes 12 regular sized muffins or 6 jumbo muffins or 1 loaf)
1 1/4 cups whole wheat flour
3/4 cup oats
2 tablespoons ground flax
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1 1/2 cups mashed bananas (3-4 bananas)
1 cup pure maple syrup
2 egg whites
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
1/4 cup raisins (optional)
Preheat oven to 375 degrees F. Grease muffin tin or loaf pan with PAM or other cooking spray. (Or use paper liners).
In a medium bowl mix together the flour, oats, flax, baking soda, baking powder,
salt and cinnamon.
In a large bowl mix together the mashed bananas, maple syrup, egg whites, Greek yogurt and vanilla extract.
Add the dry mixture to the wet mixture, stirring just until combined. Divide evenly among prepared muffin tins and bake 18-20 minutes for regular sized muffins and 22-25 minutes for jumbo muffins (35-45 minutes for 1 loaf), until a toothpick inserted into the center comes out clean.