In a mixing bowl comine the flour, oats, bicarbonate of soda and cinnamon.
In a seperate mixing bowl beat together your mashed banana, egg, agave nectar/maple syrup, milk and melted coconut oil.
Combine the two bowls together, mixing for a few minutes.
Divide the mixture between cupcake cases, I like to use silicone ones! At this point I like to sprinkle on a few extra oats and slices of banana.
Bake in a preheated oven at 180C for 20 minutes. To make sure they're cooked, stick a knife in the top of one and it should come out clean. If there's wet batter you can cook for an extra few minutes.
Allow to cool and enjoy. These freeze well for up to 3 months.
