Sugar-Free Berry Banana Muffins

So I am doing a 4 week challange where I can not have any sugar, except on my one free day a week. I also have been wanting something healthy and new to have for breakfast for Addeline and me. So I went looking around for sugar free muffins, I found this recipe for Sugar-Free Blueberry Banana Muffins. Here is a picture from the site:

                                                   Here is the original recipe:
 
                 1 cup whole wheat pastry flour or white whole wheat flour
                 3/4 cup oat flour (1 cup of Oatmeal ground up in blender/food processor until fine)
                 1 teaspoon baking powder
                 1 teaspoon baking soda
                 1/3 cup flax seed meal
                 1 teaspoon ground cinnamon
                 1/2 teaspoon ground nutmeg
                 1/4 teaspoon salt
                 1/3 cup agave nectar
                 2 tablespoons grapeseed, vegetable, or canola oil
                 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
                 2 large eggs
                1/2 cup plain yogurt, whole or low-fat
                1 (12 ounce) bag frozen blueberries or 1 3/4 cups fresh blueberries
                about 1/4 cup sugar-in-the-raw, optional

My Changes: 
1. I used 3/4 cup Honey instead of the Agave. If you spray the inside of your measuring cup with Pam, the honey slides right out.
2. I did not add Flaxseed, we didn't have any. I considered buying it to use for other things but didn't.
3. For the yogurt I used Greek Plain Yogurt, since it's sugar free.
4. For the blueberries: We have a bag of frozen mixed berries that has blueberries in it, so I really did not want to buy another frozen berry. So I just used 2 cups of frozen mixed berries (raspberries, blueberries, blackberries).
5. I used vegetable oil since that is all I had.
6. I had to 2 frozen ripe bananas (what I do with my bananas when they get too ripe to eat, easy to store and handy when you want to make bread). I just chopped them up frozen and blended them right in. I think if I had had 3 bananas, the muffins would have come out too moist.
7. I used a cookie scoop to put the batter in the muffin tins, and I found 2 even scoops filled each muffin perfectly.

                                                        Here are the pictures of my process:

                                                                    
            

                                   

    

                                                                         

                                                      
  Overall: They taste Really good! The only thing is they are a little tart and a little more mushy than I would have liked, I think because of the mix of berries possibly. But overall I really enjoyed it and look forward to having them this week for breakfast/snacks. Next time I make them I would like to see how they come out with just the blueberries.