GL & Egg Free Banana Muffin

1/2  cup		Unsweetened Milk Alternative of Choice
2  tablespoons		Ground Flaxseed
2  cups		Whole Grain Spelt Flour or Whole Wheat Flour
1  teaspoon		Ground Cinnamon
1/2  teaspoon		Ground Nutmeg
1-1/2  teaspoons		Baking Soda
1/4  teaspoon		Salt
1/4  cup		Grapeseed or Vegetable Oil
1  teaspoon		Vanilla Extract
2		to 4 Medium-Sized, Veries (Very) Ripe Bananas, Mashed
1/2  cup		Nuts, Dried Fruit, or Other Add-ins (optional)

Tip: For nutritional information on all the ingredients in GL & Egg Free Banana Muffin just click on each ingredient name. Then adjust the serving size for any GL & Egg Free Banana Muffin ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat your oven to 350ºF (175ºC) .
In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Pour into greased or Pam sprayed muffin tin
Bake 10-12 minutes