Whole Wheat Banana Oat Muffins (Eggless)

Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
Add flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
Add chopped walnuts to the flour mixture and mix well to incorporate.
Mash the bananas using a fork, potato masher, or immersion blender. I used an immersion blender to make a smooth banana puree.
Add the mashed bananas, sour cream, oil, maple syrup, milk, and vanilla to the bowl and whisk well until combined.
Now, add the flour mixture to the wet mixture and mix until it is just combined. Do not overmix.
Spoon the batter into the muffin pan, filling each tin all the way to the top. If you prefer, sprinkle some coarse or sparkling sugar and rolled oats on top.
Bake for 5 minutes at 425°F (220°C), then, while muffins are still in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 14-16 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.

Eggless Whole Wheat Banana Oat Muffins can be kept at room temperature for up to 2 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.