Banana Chocolate Walnut Muffins (vegan and option for gf)
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
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 minute.
Stir in vanilla, melted coconut oil, apple cider vinegar, maple syrup and mix.
Add flour and oats and stir with a spatula. Add in walnuts and chocolate.
Divide batter evenly among muffin tins, filling a generous 3/4 full.
Bake for 10-12 minutes or until tops are golden brown for minis and 15 for full size muffins until a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.