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Preheat oven to 400°F. Lightly coat six 2-1/2-inch muffin cups with cooking spray or line with paper bake cups and coat insides of paper cups with cooking spray; set aside.
Combine flour, oats, brown sugar, flaxseed meal, baking powder, cinnamon and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
Combine banana, milk, egg and oil in a blender. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.