ADD mashed banana, oil, and soymilk and gently stir.
SHOULD be a somewhat thick muffin batter, but if it looks too thick, add a couple tablespoons more soymilk.
SET aside for 10-15 minutes, to allow the flax seed and chia seed to absorb.
BAKE at 400F for 5 minutes, then turn down to 375 for 10 minutes, and 350 for 5 more minutes OR until toothpick comes out clean.
COOL for 10 minutes before gently removing from pans onto a cooling rack.
SERVE immediately or cool for at least 30 minutes before storing in freezer.
For long term storage, place cooled muffins in zip lock bags and freeze immediately. The flax seeds make the muffins get really soft and moist by the second day, making them spoil faster. Thaw as needed. Once thawed, keeps a week in the refrigerator or 3 days on the counter. However, I doubt you will need to store very many, if your family is like ours!