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*To roast the banana: put banana, in the skin, on a baking sheet in a 375-400F oven for 10-15 minutes.
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The skin will turn black and the banana will be soft to the touch.
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Let cool, then peel and puree the flesh.
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One banana will yield about 1/4 C of puree.
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This freezes well if you'd like to do a bunch all at once.
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For the muffins: Put oven rack in center slot and preheat oven to 350F Line a 12-cup muffin pan with paper cups.
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In a small bowl, combine cinnamon and sugar.
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Set aside.
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In another bowl, combine the ground flax seeds and water.
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Set aside for a few minutes and allow to thicken.
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In a large bowl, whisk together dry ingredients except for sugar and cinnamon.
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Set aside.
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In another bowl, whisk together all the wet ingredients, including the thickened flax/water mixture.
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Add this to the large bowl of dry ingredients.
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Stir until the flours are moistened; the mixture will be thick and gooey, not like most muffin batters you've seen.
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Just go with it.
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Scoop 1/4 C measures of the batter into the lined muffin cups (an ice cream scoop is ideal for this).
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Sprinkle with the reserved cinnamon sugar mixture.
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You probably will not use it all.
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Place in the preheated oven and bake for about 30 minutes, or until the muffins feel bouncy to the touch and a toothpick comes out mostly clean (centers will remain a little gooey).
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Let cool in the tins for 5 minutes, then turn out and finish cooling on racks.
