Place all 4 bananas into a large bowl and mash with a potato masher or fork
Add in the 1/2 cup of brown sugar
In a separate container make the "flax egg" by combining 1/4 cup of GROUND flax (this will not work with whole flax seeds) and 1/4 cup of water. Stir and wait a minute or so. The mixture will congeal. Now add it into your bananas and brown sugar.
Sprinkle the Whole Wheat flour over top of the banana mixture-but don't mix it yet;)
Sprinkle your baking soda, baking powder, salt and cinamon on top of the flour.
Now go ahead and mix the batter together until just combined.
Fill up your muffin cups:) I used an ice cream scoop to fill my muffin tins. This got them about 1/2 way full and made around 18 muffins. Your cooking time, and yield will be affected by how much you fill your muffin cups. I wouldn't go over filling 2/3rds of the way full.
Use RAW walnut halves to garnish your muffins and add flavour. I love this technique because the walnuts toast perfectly during the muffin baking time and really up the flavour and texture (and health benefits) of this muffin!
Pop your trays into the oven for around 20-24 minutes. The cooking time depends on your oven and how full your cups are. don't stress too much. This batter is pretty forgiving.
Now wait patiently for the timer to go, and quickly remove them from the oven and devour while still steaming hot, slathered with a tasty vegan butter! (Because they're oil free, remember!?)