¾ cup butter
1 cup organic sugar
3 over-ripe bananas
1 tsp baking soda
1 ¼ cups whole wheat flour
¼ cup ground Flax Seed
1 tsp baking powder
1 tbsp milk
1 tsp vanilla
In a large bowl, combine butter, sugar and egg. Mash bananas with
baking soda. Add to mixture and beat for 2 minutes on medium
setting. Add flour, ground flax seed, baking powder, milk and
vanilla. Oil muffin tins or mini-loaf pan. Pour batter into 12 cups.
Using a mini-loaf pan works well too. Bake at 425° for 20 minutes.