BANANA NUT MUFFI NS

INGREDIENTS
1 cup whole wheat pastry flour
tsp salt
2 tsp baking powder
tsp baking soda
1 tsp cinnamon
tsp nutmeg
6 tbsp canola oil
cup sugar
1 tbsp molasses (optional)
2 tbsp powdered flax seeds mixed well with 6 tbsp water
2 very ripe bananas, mashed
1 tsp vanilla extract
cup pecans (can use walnuts), lightly toasted, then chopped
INSTRUCTIONS
1. Preheat the oven to 375 degrees and oil a standard-size muffin tin (mine bakes 12 muffins
at a time).
2. Mix the flour, salt, baking soda, baking powder and chopped nuts.
3. In a larger bowl, mix the oil, sugar, molasses, flax seed-water mixture, bananas and vanilla
extract.
4. Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix. The
batter should be lumpy, like pancake batter, rather than smooth.
5. With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally
among the 12 muffin tins.
6. Bake for about 18 minutes in a 375-degree oven or until a toothpick inserted in the middle
of a muffin comes out almost dry, with a few crumbs sticking to it.
7. Let cool for a couple of minutes before unmolding. They taste great warm or at room
temperature.