Banana Oat Muffins

I love these muffins.  I made them for something quick and healthy for breakfast.  They are very dense but tasty and filling.  I got the recipe HERE but mine didn't turn out as pretty as hers.  I think I should have blended it longer.  You will need a really good blender to do this.

Ingredients:
18 oz. container old fashioned oats (this can be gluten free if certified gluten free oats are used)
1 cup plain greek yogurt (very few of these are corn-free but they are out there; coconut yogurt can also be used for dairy free)
2 eggs
3/4 cup sweetener of choice (I used raw organic sugar but I'm sure honey would work)
1½ tsp. baking powder (corn free)
½ tsp. baking soda
2 bananas
Non stick spray

Directions:
Preheat oven to 400°F.  Spray 12 cup muffin tin with nonstick spray.  (NOTE:  Do not use paper liners.  Without flour, these stick to paper.)  Place all of the ingredients in a blender or food processor and blend until smooth.  (I had to blend a little at a time to get it smooth and even.)  Divide batter into muffin cups and bake for 20 minutes.  When done, toothpick comes out clean.  Remove the muffins from the pan immediately. Eat warm.  I tried them warm and cold and they are much better warm.