Preheat oven to 350 and lightly grease your muffin pan or line them with muffin wrappers.
Add 1/2 cup of oats to your food processor or blender and pulse 3-5 times breaking up the oats.
Then add all of the ingredients. Mashing the Banana in the peel with your hands makes a difference. (I always do this when working with bananas while baking. The banana flavor is stronger and the moistness is over the top!)
In your food processor or blender, blend all of the ingredients together until nice and creamy. There will be some texture to the batter and that is okay! Blending will take less than 5 minutes. Really!
Then fill each muffin tin 3/4 of the way.
And then bake in the oven for 12-15 minutes. These will be pretty moist if you used 3 bananas. When the timer is done, your toothpick may not come out completely clean. That is okay.
Once the muffins are cooked, pull them out of the oven and let them cool in the pan for 10 minutes.
Then remove carefully to a cooling rack and let cool.
Then store them in an airtight container in the fridge for up to 5 days. But they won't last that long!