Oatmeal-Banana Muffins

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

Whisk together whole wheat flour, rolled oats, baking powder, ground cinnamon, ground nutmeg, and sugar in a large bowl.

In a separate bowl, beat the egg, then add vegetable oil and low-fat milk, mixing until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Fold the cubed banana and toasted sunflower seeds gently into the batter.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove from oven and let muffins cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.