Preheat oven to 350° F (180° C).
Place 2 cups (454 grams) rolled oats in a blender jar and blend until the oats become a flour. Set aside.
In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.
Place the mashed bananas or replacement crushed or pureed fruit in a large mixing bowl. To this, add the milk, maple syrup, and vinegar. Stir to mix.
To the wet ingredients, add the remaining dry ingredients and stir just until mixed.
Place the batter into a silicone muffin pan or use paper cupcake holders in a metal muffin tin. By using this method, you will not have to use any oil to coat the tin for easy removal.
Bake for 25 minutes. Check the muffin by inserting a toothpick into the middle to make sure it is done.
Remove muffin pan from the oven. Let the muffins sit for 10 minutes and then gently tip the muffins on their side in the pan to cool completely.
This recipe makes a very stiff batter. Don’t be tempted to add more liquid. The finished muffin is slightly sweet and moist.
Serves 12 muffins