Maple Banana Pecan Muffins

• ⅓ cup extra-virgin olive oil
• ½ cup maple syrup or honey
• 2 flax eggs (2 tbs ground flax seeds + 5 tbs water)
• 1 cup packed mashed ripe bananas (about 3 bananas)
• ¼ cup milk (I used almond milk)
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp cinnamon, plus more for sprinkling on top
• 1 ¾ cups white whole wheat flour
• 1/3 cup old-fashioned oats, plus more for sprinkling on top
• 1/4 cup chopped pecans
• 1 tsp coconut sugar (for sprinkling on top)

Directions:

1. Preheat the oven to 325 degrees Fahrenheit. Line a muffin pan with 12 muffin cups.
2. In a large bowl, beat the oil and maple syrup together with a whisk. Add the flax eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
4. Fold in the chopped pecans.
5. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total), and a little cinnamon (if desired).
6. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool.