In a good-quality blender, blend ingredients in order, adding the oats and flour last. Mix with a spoon after adding flour, if needed, due to thicker consistency. Spray mini-muffin tin and fill each almost to top with batter. Bake at 350 F for about 30 minutes, until golden brown. Yields about 24 mini muffins. If you have 5 ripe bananas on hand, you could double the recipe. The muffins freeze well.