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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 375 degrees F. Grease a standard muffin tin with Country Crock® Plant Butter.
In a mixing bowl, whisk the ground flax seed and water together. Let this mixture sit for about 5 minutes, or until it begins to gel.
Add the bananas to the mixing bowl and mash with the flax mixture. It's ok if there a small pieces of unmashed banana, this will add a little bit of texture to the muffins.
Add brown sugar, baking soda and salt and whisk. Stir in vanilla, melted butter and whisk.
Fold in the pastry flour until just combined. Then fold in 1/4 cup chopped walnuts, reserving the remaining 2 tablespoons for topping the muffins.
Scoop 2-3 tablespoons of batter into 12 muffin tin cups. Sprinkle the raw turbinado sugar and remaining chopped walnuts on top of each muffin.
Bake the muffins for about 17 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.
Once the muffins are completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
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