Mash the wet ingredients together in a small mixing bowl using a fork or potato masher.
Optional step: In a blender cup, pulse a handful or two of dry rolled oats or quick oats to make a coarse flour. This step isn't necessary but it will give the muffins a softer texture and better absorbency.
Stir in the dry ingredients, plus 1/8 cup (or 2 tablespoons) of your homemade oat flour.
Fill 6 greased or lined muffin tins. Decorate with a few walnuts and a sprinkle of fresh ground nutmeg.
Bake for 20 minutes, or until the muffins are golden and holding together well.
Allow to cool for at least 10 minutes before eating.
This recipe makes about 6 muffins. I like to eat 2 for a lighter breakfast, or 3 for a more filling breakfast.
For a measured breakfast in ounces, use 2.5 oz of oats (including the processed oats), 1 oz of nut butter, 2 oz of walnuts, 8 oz banana.