These are really fabulous. Shown here with local buckwheat wildflower honey from the Studio City farmer's market. 4 bananas 1/2 cup olive oil 1/2 cup maple syrup 1 cup brown rice flour* 1 1/2 cups gluten free oats** 1 tsp cinnamon 1 tsp cardamom 1 tsp salt 3 tsp baking powder*** 1 tbs ground flax seed Preheat oven to 350. Oil muffin pan. Mash the bananas with the maple syrup and oil. Add dry ingredients and mix well. Spoon into muffin pan. Bake 20 - 25 minutes or until done. Serve with honey. * Gluten free oat flour also works well. ** I used Bob's Red Mill gluten free rolled oats. *** 1 part baking soda, 2 parts arrowroot flour, 2 parts cream of tartar. Can anyone name the sumo wrestler on the plate?