Recipe: Banana-Oat-Yogurt Muffins (Gluten-Free, Optionally Vegan)

My child!  He doesn't eat.  And then he is SURLY.  So I keep making up protein-filled recipes that I hope he will eat in the morning, and he does (for a week or two) and then we start all over again.

Banana, Oat, and Yogurt Muffins
(makes 36, or 12 and 2 8" round cake pans)

3 c quick rolled oats
1.5 c oat flour (2 c oats, food processor-ed)
0.5 c buttermilk or dry milk powder
0.5 c soy protein powder
4 T ground flaxseed
0.5 c sugar
4 t baking powder
2 t baking soda

2 t cinnamon
1 t salt
1 c greek yogurt
2 eggs
2/3 c soymilk

2/3 c oil
6 medium bananas


(For a vegan version, substitute soymilk powder or flour for buttermilk, soy yogurt for greek yogurt, and 4 T flaxseed + 1/2 c boiling water for the eggs).

Mix wet ingredients together (mix dry ingredients separately too if you have more patience than me), mix it all together, bake until done in a moderate oven (350 F, 15-20 minutes for muffins, longer for cakes).

Per muffin: about 130 calories, 6 g fat, 5 g protein, 8 g sugar, 2 g fiber.
(P.S.  I haven't tasted these; they are a hit with the small children, but I suspect they taste kind of... healthy.)