• Cooking Time: 12
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed
• 1/2 - 1 cup flax seeds
• 1-2 cup(s) mini chocolate chips
• 1/2 cup finely crushed walnut pieces

1. Line mini muffin cups with paper liners. Preheat the oven to 325 degrees F.
2. Whisk the flour, baking soda, salt, baking powder, cinnamon, and pumpkin spice in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended. Gently fold in flax seeds, walnuts, chocolate chips.
3. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops begin to turn golden brown and a tester inserted into the center comes out with no crumbs attached, about 12 minutes for minis, longer for full-size muffins. Transfer the muffins to a rack and cool slightly. Enjoy!
4. **Note: You can always add more or less walnuts, flax seeds or chocolate chips--to your liking!

My kids devour these muffins as snacks, and I feel good that they are eating something healthy! This recipe makes about 56 mini muffins...enough to freeze for a couple of weeks...if they last that long! :)