2cups265 g white whole-wheat flour (can substitute all-purpose flour)
1/4teaspoonfine-grain sea salt or table salt
1 1/2cupsmashed ripe bananas3-4 medium bananas, about 1 pound
2/3cupdark brown sugar + 1/4 cup dark brown sugardivided
1/2cupvegetable oil or canola oil
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!