3 cups of quick oats
1 tbsp of pumpkin pie spice
1 tsp of baking soda
1/2 tsp of baking powder
3/4 tsp salt
1 cup of milk
1 cup of ripe mashed bananas
1/2 cup of maple syrup
3 tbsp of vegetable oil
1 tsp of vanilla extract
1 1/2 cup of nuts
Position an oven rack in the center of the oven and preheat the oven to 385°F. Line 18 muffin cups with paper liners.
Puree oats into food processor until they reach a flour consistency. Add the rest of dry ingredients and pulse to combine.
In large mixing bowl, whisk wet ingredients until combined. Fold in dry ingredients and mix just enough to combine. Add nuts.
Using a 45ml serving scoop, place batter in the prepared muffin cups.
Bake 20 to 24 minutes or until a a toothpick inserted in the center of the muffins comes out clean.
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