Banana Chocolate Walnut Muffins (vegan and option for gf)

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 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.