⅓cupvegan buttermelted and cooled (I like Earth Balance)
In a small bowl, mix ground flax with 3 tablspoons water. Set aside to thicken while you prepare the remaining ingredients. This is a good time to mash the bananas and chop the dates and walnuts if you are using.
Preheat oven to 400 degrees and prepare muffin tin. Spray each muffin cup with cooking spray or brush lightly with vegan butter. Or use cupcake liners.
In a large bowl combine flour, sugar, baking powder, salt and nutmeg. In a smaller bowl whisk together milk, vegan butter, vanilla and flax seed mixture. Add milk mixture to the dry ingredients, folding gently to just combine. Fold in bananas, walnut and dates (if using).
Divide batter evenly between muffin cups. Bake at 400 for 15-18 minutes, or until springy in the centre and golden brown.
This recipe was easily adapted to vegan by making a flax egg - Mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water until smooth. Then just let it hang out on the kitchen counter while you get everything else ready. By the time you've got the walnuts and dates chopped and all the other ingredients measured, it will be ready to go. Walnuts add wonderful texture, but just leave them out if you have nut allergies (they are still really good) or you are making them to be packed in school lunches.