I modified this
banana muffin recipe
to make it a little “healthier”. After reading a few comments to add less sugar, I decided to make further changes. I used 2-cups wheat flour instead of all-purpose flour; used 3/4 cup sugar, but still think it’s a little too sweet; used olive oil instead of vegetable oil; and sprayed the bakeware with canola oil instead of using butter. In lieu of muffin pans, I used the mold for mini-muffins instead.