Muffins are so convenient and make a great grab and go breakfast or snack, especially if they are made with healthy, wholesome and unrefined ingredients. These beauties are sweetened with banana and maple syrup.
Preheat oven to 350F. Line or spray muffin pan.
In a small bowl, whisk together the eggs, maple syrup or honey, vanilla, melted butter/coconut oil, and mashed banana. Set aside.
In a larger bowl, mix together the flour, oats, cinnamon, ground ginger, baking soda, baking powder and salt.
Pour the wet ingredients into the dry ingredients. Gently stir in the chia seeds, ground flaxseed, and chopped walnuts with a wooden spoon. Add the milk/almond milk and mix until well combined.
Distribute evenly into 12 muffin tins. Bake at 350F for about 22-25 minutes or until the tops are slightly browned. Let cool for 10 minutes. (You can freeze them for later if they're not going to be eaten in 2-3 days.)