Step 1

Preheat the oven to 350 degrees F (177 degrees C).

Step 2

Use liners, spray or lightly butter muffin tin.

Step 3

In a small bowl, combine ground flax and water. Set aside to thicken.

Step 4

In a large bowl, mix* the sugar and thawed bananas together until well blended.

Step 4

Ensure the flax mixture is evenly mixed, then combine it with the cooled melted butter, cinnamon, allspice, and vanilla in a bowl. Thoroughly blend the ingredients until well-combined.

Step 5

Switch to a spoon and gently incorporate the flour, baking soda, and salt until just combined.

Step 6

If adding chopped walnuts** gently fold in now

Step 7

Using a spoon, fill the muffin tins with batter, leaving 3/4 of the way full for larger muffins or filling to the lip for mini-muffins.

Step 8

Top each muffin with a few more chopped nut pieces

Step 9

Bake the muffins for 20-25 minutes if making large muffins, or 10-15 minutes for mini muffins, rotating the pans halfway through cooking time for even baking.”

Step 10

Once the muffin tops turn golden brown and a toothpick inserted into the center comes out clean, the muffins are done. Remove them from the tin and let them cool on a rack.

Step 11

Great to eat right away or store in container in fridge for a few days

NOTES

*Best to use a hand blender or whisk to get these ingredients very well blended 

**Most chopped nuts would probably work – I just like walnuts the best in these