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1
Preheat the oven to 350F, coat 24 muffin cups with the cooking spray, grease with butter or line with paper cups.
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2
Alternatively you can use 12 muffin cups and 1 loaf pan.
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3
Soak the oatmeal in the milk for 25 minutes.
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4
Then add the soaked oatmeal and milk mixture, sugar, egg whites, bananas, sour cream and vanilla into a large mixing bowl.
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5
Stir until well mixed.
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6
In a medium bowl, add the flours, flax seed, baking soda, baking powder and spices, mix until well combined..
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7
Add the dry ingredients into wet ingredients.
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8
Mix until just incorporated.
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9
Do not over mix.
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10
Fold in blueberries and apple.
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11
Spoon the mixture evenly between 24 muffin cups or 1 muffins cups and 1 loaf pan.
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12
Bake in the preheated oven for about 35 minutes, until a wooden stick inserted into the center comes out almost clean.
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13
Note: because there are berries and apples in the muffins, so the stick may have some moisture on it, which doesn't mean the muffins are not done.
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14
Cool the muffins or bread in the pan on a wire rack for about 10 minutes, transfer them onto the wire rack to cool completely; if the bottom still seem too sticky, let cool in the pan longer.
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15
Store in an air-tight container, and they can be frozen very well for up to 2 months.
