Made a bit more healthy.
3/4 c. whole wheat flour & 3/4 c. white flour; 1/4 cup brown sugar (I also sprinkled a little bown sugar on top of each muffin before baking.); 3/4 tsp. salt; 2 tsp. baking powder; 1/3 c. milk; 1/4 c mashed very ripe bananas (As bananas turn too brown to eat, I use the food processor & freeze it in ice cube trays to use as needed - it tends to be extra sweet like this.); 1 egg; 1/2 c. leftover oatmeal

This muffin light & sweet. My family won't eat nuts, but it would have been a nice addition. :) It would taste like a light banana bread.

I also adapted this recipe by adding 1 tsp. vanilla, 1/2 tsp. cinnamon and 1/4 cup mashed banana, per recommendation from Nana D. I also substituted Perfect Blend gluten-free flour for the regular flour, and it turned out great! What a nice way to use up some leftover oatmeal.

I used 1 cup almond flour and 1/2 cup oat flour, 1/4 banana instead of oil and baked in loaf pan for 35 minutes. Turned out good. Could have cooked longer.