• Servings: 16
• 1/4 cup ground flax seed
• 1 1/2 cup minus 1 Tbsp whole-wheat flour
• 1/4 cup brown sugar
• 1/2 sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup chocolate chips (optional)
• 1/4 cup chopped walnuts or pecans (optional)
• 2 eggs, beaten
• 1/4 cup applesauce
• 4 Tbsp melted butter
• 3 bananas, mashed
• 1 1/2 tsp vanilla
• sliced banana or raw sugar for garnish (optional)

1. Preheat oven to 350 degrees and place the rack in the center of the oven. Use 16 muffin tin liners or spray with nonstick cooking spray.
2. Sift the dry ingredients into a large bowl, then stir in the chocolate and nuts. In a separate bowl combine the remaining ingredients.
3. With a rubber spatula or wooden spoon, carefully fold the banana mixture into the dry ingredients until just combined. The mixture should be thick and chunky; overmixing will produce a dense, rubbery muffin.
4. Spoon into prepared muffin tins and if desired, place one slice of bananaon top or sprinkle with a scat amount of raw sugar.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. PLace muffins on a wire rack and cool for at least 15 minutes before removing from pan.

From the Houston Chronicle...Haven't tried them yet.