Banana Oatmeal Muffins (Or Bread) - cooking recipe

Ingredients

1 1/4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour)
2/3 cup brown sugar, packed
1/2 cup quick oats
1 tablespoon flax seed meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup buttermilk (or plain yogurt)
1/4 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
1 cup banana, ripe, mashed (2 medium bananas)
OPTIONAL TOPPING
1/4 cup walnuts, chopped fine
1 tablespoon brown sugar

Preparation

Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
Mix topping ingredients together. Set aside.
Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
Pour liquids into dry ingredients. Use a spatula to gently combine.
Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.