This morning, I was greeted by six very overripe bananas in my fruit bowl. You all know what that means. Another opportunity to stuff a baked good with ground flax! These are pretty good. The quantities were thrown off by my attempt to get 2 tablespoons of ground flax into every muffin without eliminating all of the flour. It ended up making 15 very large muffins instead of 12. (I used extra large muffin tin liners, so if you just bake them right in the pan or use smaller liners, you will get a larger quantity of smaller sized muffins.)

Preheat oven to 350 degrees


6 overripe bananas, mashed
2 cups ground flax seed
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 cup oil
1/2 cup skim milk
2/3 cup brown sugar
2 eggs, beaten
1/4 teaspoon salt

1. Mash the bananas and combine with oil, skim, milk, beaten eggs, and sugar.
2. Combine dry ingredients.
3. Mix wet and dry ingredients together.
4. Fill greased muffin pans (you can use liners or not) and fill each 2/3 full. (As noted previously, if unlike me, you do not use extra large muffin liners, you will make a larger quantity of smaller muffins.)
5. Bake 15-25 minutes at 350 degrees.