1 c. whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
3/4 c. ripe bananas, mashed
1/2 c. sugar
2 tbsp. salad oil
1/2 c. nuts, chopped

Blend egg, bananas, sugar and oil. Add nuts and flour to which salt and baking soda have been added. Stir until moistened. Fill paper lined muffin cups two-thirds full. Bake at 400 degrees for 20 minutes. Yields approximately 12. They freeze well if any are leftover.