These are as nourishing as they are delicious!  You can omit the chia seeds if you want, but I find their little subtle crunch irrestible.  This recipe is from one of my all-time favorite cookbooks, The Family Cooks by Laurie David.

4           bananas
1           pasture egg, beaten
1/4c      melted refined coconut oil
1/2c      honey……at the most.  I usually use less
1 1/2c   sprouted spelt flour 
1t          baking soda
1t          ground cinnamon
1/2t       fine salt
2-3T      chia seeds, soaked.

Preheat the oven to 350 degrees.  Line your muffin tin with paper liners or oil it very well.  
Mash the bananas to your preferred consistency, either chunky or very fine.  My boys only go for the finely mashed.
Add the beaten egg and honey and stir to combine.   Add the remaining ingredients making sure the melted coconut oil is last.  I don’t like the warm oil to interact directly with the egg.  Fill your muffin cups and bake for about 18 minutes or until a toothpick inserted in a muffin comes out clean.  Allow to cool for a few minutes and watch them disappear!