Banana Honey Muffins

I adapted this recipe from one on AllRecipes.com, and changed it quite a bit. I made these once before and used the original recipe and they were just not as tasty. I will post some pictures later on, but wanted to type out the recipe before I forgot. These muffins are high in fiber and really packed with nutrition. I prefer to use 4 bananas, but you can always use 3. I also make these extra large by only making 6, but you can make them smaller by making 10-12 muffins.

Here is the original recipe if you would like to compare.

INGREDIENTS

• 1 1/2 cups whole wheat flour
  
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 bananas, mashed
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, softened or melted
  
• 1 tsp milled flax seed
• 2 tsp water
• 2-3 tablespoons of wildflower honey (eyeball it)
  

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 6 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, cinnamon, baking soda, and baking powder. In another bowl, beat together bananas, and melted butter. In another small bowl, mix together the milled flax seed and the water. Stir the flax mixture into the banana mixture, this replaces one egg and adds nutritional value to the recipe as well as some grainy goodness. Stir the banana mixture into the flour mixture just until moistened. Stir in the honey and mix together. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes or until a fork pressed into the center of a muffin comes out clean.
   

Nutritional Information:
1 muffin
Calories, 223; Fat, 3.4 g; Saturated fat, 1.2 g; Carbs, 46.2 g; Fiber, 5.6g; Sugars, 14.8g; Protein, 4.9 g; Cholesterol, 5g, Sodium, 292; Calcium 56; Iron 0.9; Vitamin A, 114; Vitamin C, 7.4.