Banana Muffins

This recipe makes the yummiest, moist muffins. I make a bunch and freeze some. The kids love them for breakfast.

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of pecan bits (I use a full cup because we love nuts)
1/2 cup of milled flax seed
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

· Preheat the oven to 325 degrees F.
· Whisk the flour, baking soda, salt, baking powder, cinnamon, flax seed, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana and nuts. Add the dry ingredients and stir just until blended.
· Divide the batter among the prepared muffin tins. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frozen in freezer bags.