Corny Banana Bread or Muffins

Preheat oven to 350°F (175°C). Prepare a loaf pan or muffin tin by lightly oiling or lining with parchment paper.

Whisk together the brown rice syrup, sunflower oil, and prepared egg replacer in a large bowl until well combined.

Stir in the mashed banana and vanilla extract until fully incorporated into the wet mixture.

In a separate bowl, combine the whole wheat flour, rolled oats, cornmeal, wheat germ, baking soda, and sea salt (if using) with a fork or whisk.

Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined; do not overmix.

Pour the batter into the prepared pan or divide evenly among muffin cups, filling each about two-thirds full.

Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.