Vegan Peanut Butter Protein Muffins

<ol><li>Preheat oven to 425F and line muffin tin, set aside.</li><li>Start by combining 1 TBS milled flax seed with 3 TBS water, set aside for 5 minutes & allow gel to form.</li><li>In a small blender, grind up oats into flour. Transfer to small bowl and add protein powder, baking powder, baking soda, & salt. Combine and set aside.</li><li>In large bowl using paddle attachment of stand mixer, or electric hand mixer, combine peanut butter (make sure it is stirred very well, no oil present), mashed banana, maple syrup, and flax egg. Beat on medium speed until well combined.</li><li>Add dry ingredients to large bowl and beat on low until almost combined. Add in milk, then using large spatula gently mix together until everything is combined. Batter will be very thick.</li><li>Using large cookie scoop (makes it easier for dispensing batter) evenly disperse batter into lined muffin tin, about ¾ full. You should yield 9 muffins.</li><li>Bake muffins for 5 minutes at 425F. While muffins still in the oven, reduce temperature to 375 and continue baking muffins for 7-8 more minutes*. Check muffins by inserting toothpick into center. Toothpick should come out with little to no crumbs. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.</li><li>Muffins will stay fresh 3-4 days in airtight container at room temperature, or keep in fridge up to one week.</li></ol>