1 ½cupswhole wheat flouryou may substitute all purpose flour but see recipe notes
3large and very ripe bananas
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1teaspoonvanilla
⅓cupunsalted buttermelted and cooled
¾cupwhite sugar
2tablespoonsbrown sugar
1large egg
1teaspooncinnamon
½teaspoonnutmeg
¼cupflax chia blend (I used Hodgson Mill)
Instructions
Preheat your oven to 350 degrees and then peeling and mashing the bananas in a bowl.
Add the dry ingredients with the bananas into a large mixing bowl.
Add the wet ingredients. Be sure to cool your butter or it may scramble the egg.
Mix all the ingredients well (for about two to three minutes) with the hand mixer. Then either grease or line a muffin pan with muffin liners.
Fill the muffin pan about three quarters full and bake for 20 to 22 minutes or until muffins are slightly golden. A toothpick should come out clean from the middle.
Notes
If you are substituting all purpose flour bake at 350 degrees for 16 to 18 minutes.Nutritional information is an estimate only.