Here is one that is fairly similar to yours. The total grains and liquids are about equal. This one uses 3 mashed bananas.
I'm wondering if by unit, your recipe means 1 cup of mashed banana which would probably equal 3 bananas.
Banana Oatmeal Muffins
Yield: One dozen regular size muffins or six Texas size muffins and two regular size
Prep Time: 30 minutes
Cooking Time: 20-25 minutes
1 cup rolled oats
1 1/2 cups whole wheat flour
1/2 cup pastry flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom (optional)
2/3 cup brown sugar, packed
3 tbsp butter, melted or use grapeseed oil
3 ripe to overripe bananas, roasted** and mashed
1/3 cup milk (soy, almond, skim, 1%, 2% or whole)
1 tsp vanilla
1 cup plain yogurt (full or low fat, not no fat)
1. Preheat oven to 400°F. Line muffin tins with paper liners or grease very well.
2. Combine oats, flours, baking soda and powder, salt, spices and sugar in medium sized bowl.
3. In separate large bowl, combine melted butter, mashed roasted bananas, milk, vanilla, yogurt and egg. Stir to combine very well.
4. Stir dry ingredients into wet very gently and JUST until incorporated. Do not overmix!
5. Spoon evenly into 12 regular sized muffin tins or 6 Texas sized muffin tins and two regular. Bake for 20-25 minutes. Muffins are done when golden brown on top and a toothpick inserted into the center comes out clean.
6. Allow to cool in tins for 10 minutes, then turn out onto cooling rack and cool completely.
** To roast bananas: Place skin on bananas on a baking tray (lined with foil if you don’t want a sticky mess!) and pop into a 400°F oven for 15-20 minutes. You’ll know they are done when a) the bananas have turned black or b) your house smells like banana caramel. Remove from oven and allow to cool slightly before using.