Ingredients:

• 2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1/4 cup ground flaxseed
• 1 Tbsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
• 6 medium bananas
• 2 eggs
• 1/2 cup canola oil
• 3/4 cup sugar
• 2 tsp vanilla
• 1 cup chocolate chips plus extra (optional)

Directions:

1. Preheat oven to 350F.  Prepare two muffin pans with parchment muffin liners or spray with canola oil. You are making 24 standard sized muffins.
2. In medium size bowl, whisk together flours, flax, cinnamon, baking powder and baking soda.
3. If you are using a stand mixer: to the stand mixer bowl add the bananas and beat. Add eggs, beat until well combined. Add canola oil and beat until well combined. Add sugar and vanilla then continue to beat until well combined.
   OR If using a regular second bowl, mash bananas, beat in eggs, beat in canola oil then beat in sugar and vanilla.
4. Add dry ingredients to wet mixture and stir just to combine ingredients but not fully combined. Yes, this is backwards to a standard muffin method but I make mine in my stand mixer for less mess and simplicity and this works just great!
5. Add 1 cup chocolate chips and stir just to combine ingredients.
6. Add batter to prepared muffin pans using 1/4 cup self-releasing scoop.
   Optional: drop 2-3 chocolate chips or walnut pieces to the top of each muffin.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from oven, let stand for 5 minutes. Remove from pans and let cool completely on a wire rack.

Notes:

If your bananas are ripe but you are not ready to make muffins; peel them and put into a resealable bag in your freezer. Keep adding bananas until you have 6 – now you are ready to bake!

Peeled, frozen bananas are also quick and easy for smoothies!

Storage:

Keep in a resealable container on the counter for 1-2 days or in the freezer for up to a month.