Mash the bananas with a fork first then add all the other ingredients to the bowl and stir. If you are using flax eggs, be sure to make them separately so they can set first and then add into the main mixture.
Coat muffin tin with natural fat source (coconut oil, butter, ghee) to prevent sticking. Pour into muffin tin. About 2 spoonfuls per tin of dough.
Bake at 350 F / 175 C for 35 to 40 minutes.