¾ cup whole-wheat flour / HCW Gluten-Free Flour Mix
½ cup HCW Rolled Oats
¼ cup brown sugar / HCW Xylitol
2 tbsp HCW Flaxseed Powder
1 tsp HCW Cinnamon Powder
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 egg white
2 tbsp oil
½ cup milk
1 banana, mashed
- Preheat oven to 180°C.
- Combine dry ingredients in a bowl.
- In a separate bowl, mix together the egg white, oil, banana and milk.
- Gradually mix the flour mixture into the egg mixture until well combined.
- Divide the batter between 6 muffin cups in a non-stick muffin tray.
- Bake for 15-18 minutes.