Preheat the oven to 180 degrees C. Line a 12 cup muffin pan with paper liners or coat with cooking spray.
In a large bowl stir together the bananas, brown sugar, egg, vanilla and oil. Combine the wholemeal flour, oats, cinnamon, ginger, baking powder and bicarb soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
reduced sugar to 1/3 cup.
Also added 1 cup ground nuts (walnut, macadamia, almond), 1/3 cup toasted coconut and 2 tabsp sesame seeds. added second egg and a little milk to achieve proper consistency. - 18 Feb 2016