Kids' Favorite Banana Muffins

1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin tins with liners. 2. Put the peeled bananas in a blender with the 3 tablespoons water and blend for a couple of seconds until smooth. Stop the blender, scrape down the sides, and add the flaxmeal and oats. Blend on medium-low speed for a couple of seconds more, until the oats are a little ground up but still lumpy. 3. Combine the flours, the sugar, baking powder, baking soda, salt, and nutmeg, cinnamon and hemp seeds (if using) in a bowl. Add the banana mixture, canola oil and vanilla and stir just until blended. 4. Divide batter among the 12 muffin tins. If you have turbinado sugar handy, a tiny sprinking on top of each muffin is a nice touch. 5. Bake the muffins until a knife comes clean. I usually start testing the muffins around 22 minutes and they are done by 25 minutes. If the knife is only a little smeary, take them out and let them continue to sit in the pan for a couple of minutes. Note: I have made some variation of this recipe at least 100 times. The ingredients and measurements posted above are the optimal ingredients and measurements for maximum consumption for the under 10 years old set. You CAN cut the sugar back to 1/3 cup and produce an acceptable muffin, but the taste of the flax is more noticeable and the muffins aren't as tender. Muffin consumption per child will not be as high. You CAN use 1 1/2 cups all ww pastry flour instead of the mixture above, but your muffins won't be quite as fluffy. I tried melted earth balance for a while and I found it made the muffins greasy. I have even tried cutting the oil back to only 2 tablespoons but I found the extra oil did make the muffins more appealing. Source of recipe: mostly number one above