Preheat oven to 350 degrees and spray regular size 12-muffin baking tray with cooking spray.
Place banana and pumpkin in a mixing bowl. Use a fork to mash them together until it is smooth.
Add the egg, oil, sugar and extract. Mix to combine.
Next add the dry ingredients and mix well.
Fill muffin cups about ⅔ full and sprinkle ground flax and/or chia over the top.
Place in hot oven and bake 15-20 or until a toothpick to the center comes out clean.
The batter should be on the thick side but if it won’t pour at all, simply add a bit of water a tablespoon at a time until it reaches a looser consistency. Whole wheat flours are not all the same and they tend to absorb more liquid.