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Muffins: 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) 4 medium ripe bananas 1/2 heaping cup of coconut sugar 1/4 cup of coconut oil 1 tsp vanilla extract 1 tsp of apple cider vinegar 3 TBSP of grade A maple syrup 2 tsp baking soda 1/2 tsp pink Himalayan salt 1.5 cups of unbleached all-purpose flour or option of GF Flour 1/2 cup GF rolled oats 1/4 cup walnuts 1/4 cup of vegan chocolate chips Instructions Preheat oven to 375 degrees F and lightly grease a standard size or mini muffin tin with melted coconut oil. Prepare flax egg in a large mixing bowl. Let set for 5 minutes. Add banana and mash, leaving just a bit of texture. Add coconut sugar, baking soda, salt and whisk for one
