Preheat the oven to 400F/ 204F and spray a regular-sized muffin tin with baking spray or line with baking cups.

Make the flax egg by combining 1 tbsp ground flax seeds with 3 tbsps of water in a small bowl and set aside for 5 minutes until thickened.

In a medium bowl, whisk together the whole wheat flour, cake flour, oats, baking powder and baking soda. Set aside.

Next in a large bowl, mash the bananas, then measure to make sure you have the right amount. Then add the cinnamon, salt and nutmeg and combine with the banana. Next stir in the milk, maple syrup, oil, the whisked egg and the vanilla followed by the flax egg.

Now add the dry ingredients to the wet and mix by gently folding until all is combined.

Divide the batter evenly into the muffin tins to a little over 3/4 full.  Top each muffin with a few oats and bake in the center rack of the oven for 10 minutes. Then turn the oven down to 350F/180C and bake about 10 minutes more until they spring back when lightly touched in the centers.

Let the muffins cool in the muffin tin for 10 minutes before carefully removing to a wire rack.  Once completely cooled these muffins can be stored in a tightly sealed container at room temp for 2-3 days, in the refrigerator for 5 days, or frozen up to a few months.