Banana Breakfast Muffins

I rarely eat anything but oatmeal for breakfast, but I had some overripe bananas to use and wanted something lighter than banana bread, so banana-oatmeal breakfast muffins were born.  They were good enough that I'm now letting my bananas go bad on purpose so I have an excuse to make more muffins.   This recipe makes a dozen standard size muffins or 6 jumbo muffins.

The ingredients
2 1/2 cups flour
1/2 cup sugar
1 T tapioca starch
1 T baking powder
1/2 t salt
2 very ripe bananas
1 1/3 cup milk alternative
1/3 cup margarine, melted
2 t vanilla
1/2 cup chopped walnuts
1/2 cup rolled oats
1/3-1/2 cup chocolate chips

The process

1. Preheat oven to 400.  
2. Smash bananas with a fork or pulse in a food processor until smooth.
3. Whisk together flour, tapioca starch, sugar, baking powder, salt, and oats.
4. Stir in remaining ingredients until just combined.  The batter will be quite thick.
5. Oil muffin tins and fill 'em with batter.  The batter will probably just barely fit in the tins.
6. Bake for 20-25 minutes.