Flaxmeal Banana Muffins

• Dry Ingredients
• 1 1/4 Cup White Flour
• 1/4 c. Unprocessed Wheat Bran
• 2 1/4 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Nutmeg (fresh ground if possible)
• 3/4 cup Flax meal
• 1/2 Tablespoon Cinnamon
• Wet Ingredients
• 1 cup mashed bananas (extra/over ripe) can be previously frozen but bring to room temperature
• 1/4 cup brewed Coffee (warm or cold)-not hot
• 1/2 Tablespoon of cooking oil
• 1/4 teaspoon almond extract
• 1/2 Tablespoon vanilla
• 1/4 teaspoon grated orange peel (scant 1/4 teaspoon)
• 1/2 cup packed dark brown sugar
• 1 whole egg + 1 egg white

1. Combine dry ingredients in small bowl set aside.
2. Preheat oven to 350 degrees
3. In separate large mixing bowl, mash bananas with mixer and mix with brown sugar, and oil. Add in egg and egg white one at a time. Add orange peel, vanilla, almond extract and coffee. Mix well.
4. Add dry ingredients to wet all at once, and gently stir by hand until just combined and smooth. Divide batter evenly among 12 muffin cups. Bake for 12-17 minutes. Muffins may need to remain small, I have not experimented with larger muffins.
5. Each muffin has 125 calories, 3 grams of fat, 3 grams of dietary fiber, 3 grams protein, and 1300mg Omega 3 (1 tablespoon flaxmeal per muffin)

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Taken from www.epicurious.com/recipes/member/views/flaxmeal-banana-muffins-1241489 (may not work)