One of our favorite muffins is banana.  These freeze very well so I usually make 2 or 3 batches at a time and freeze the extras.

1 3/4 cups organic white whole wheat flour (or a combo of all-purpose and whole wheat flours)

3/4 tsp. baking soda

1/2 tsp. sea salt

3/4 cup Rapadura

2 T. organic flaxseed meal +  6 T. water (or you can use 2 eggs instead)

1/2 cup organic extra virgin olive oil (I use just shy of 1/2 cup)

2 ripe organic bananas, mashed

Combine all ingredients and mix until thoroughly combined.  Divide the batter evenly between 12 muffin cups (use baking cups like those from If You Care if using an aluminum muffin pan).  Bake at 400 degrees for about 18 minutes or until golden brown. 

I also make this recipe using organic raw blue agave nectar.  Replace the sugar (Rapadura) with the agave (at 2/3 the amount of sugar called for) and decrease all other liquids by 25%.