Preheat your oven to 200˚C. Line a 12x muffin tin with muffin papers.
Add all of your dry ingredients to a mixing bowl and mix well until combined.
Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined. Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.
Bake for 30 minutes, until golden brown and cooked through.
*See note about gluten free oats in my Mango & Passionfruit Smoothie Recipe.
