Preheat oven to 350°F. Grease and lightly flour mini-muffin pans (enough for 24).

Cream the shortening and sugar in a large bowl at medium speed of mixer (hand or stand mixer).

Add eggs, banana and sour cream. Beat until smooth.

Combine flour, baking soda, ground flax and salt in a separate bowl. Add slowly to creamed mixture and mix until blended. Pour into muffin tins filling each space 3/4 full.

Bake for approximately 20 minutes or until toothpick comes out clean.

Cool in pan for 10 minutes then remove. Cool completely on wire rack. Store in an airtight container.