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



  1. Preheat oven to 180°C.
  2. Combine dry ingredients in a bowl.
  3. In a separate bowl, mix together the egg white, oil, banana and milk.
  4. Gradually mix the flour mixture into the egg mixture until well combined.
  5. Divide the batter between 6 muffin cups in a non-stick muffin tray.
  6. Bake for 15-18 minutes.




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