I used two bananas and I used more flour than the recipe called for to make up for it. I also omitted the allspice and cardamom, and only used cinnamon.
2 very ripe bananas
1/4 cup yogurt (I used Greek)
2 tablespoons agave syrup
1 tablespoon olive oil
1/3 cup quick cooking oats or coarse oatmeal
2/3 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
In a bowl, mash the banana. Add yogurt, eggs, agave syrup and oil. Stir until well combined. Set aside.
In a separate bowl stir together all dry ingredients. Gently fold wet ingredients into dry ingredients.
Pour batter into muffin tins. Bake for 18-20 minutes.
My favorite part...the taste testing! With a cup of tea and butter on the steaming muffin, it passed my test.