Dr. Daniels' Banana Oat Muffins

6 large ripe bananas, mashed
4 cups water or rice milk
1½ cups honey
2 tbs olive oil
4 cups rolled oats
¼ cup rice bran
¼ cup flax seed, ground
1 cup walnuts, chopped
6 cups oat flour
1 tbs + 1 tsp mixture of ground cinnamon, cardamom or nutmeg
2 tbs baking soda
2 tbs baking powder

Preheat the oven to 375ºF. Spray or oil muffin tins. In one bowl, mix the bananas with the water or milk, honey, and oil, then add the oats. In another bowl, combine the flour, nutmeg, flax seed, walnuts, baking soda and baking powder. Pour the wet ingredients into the dry and quickly stir them together. Fill the muffin tins two-thirds full (Put a little water in the empty muffin tins not filled with batter). Bake until golden brown and springy when pressed lightly with a finger, about 25 minutes. Run a knife around the edge of each muffin and remove.

Makes 30 plump muffins.