• Cooking Time: 15
• Servings: 12
• Preparation Time: 10
• 1 cup whole wheat flour
• 1/2 cup ground flax seed
• 4 ripe bananas, mashed
• 1/2 cup Splenda
• 1 tsp. vanilla
• 1/2 teaspoon cinnamon
• 1/2 tsp. nutmeg
• 1 stick butter, melted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
2. Sift together flour, flax seed, cinnamon, nutmeg, powder, soda, and salt. Make a hole in the center.
3. Add banana, butter, and vanilla to the well and fold ingredients into the center, blending until just combined.
4. Fold in nuts.
5. Fill each muffin cup with equal amounts of batter and bake for 10-15 minutes, or until toothpick inserted in the center comes out clean.

So, my mom is a health freak. Actually, to be a bit more accurate, she is a fiber freak. You can pick up any food item and she can tell you the fiber content instantly, without even thinking about it. I modified this muffin recipe especially for her, so that each little bite is packed with fiber. I don't know how much yet, but I'm sure she'll let me know as soon as I email her this recipe!