4tbspflax eggs3 tbsp of flaxseed meal mixed with 4 tbsp of hot water
1/2cupcanola oil or olive oil
1/2tspground cinnamon
1tsppure vanilla extract
1/4tspsalt
1/2cupchopped walnuts
1/2cupnon-dairy chocolate chips
1/2cupalmond flakes+ 2 tbsp to sprinkle on top
Instructions
Preheat the oven to 350 degrees F or 180 degrees C and prepare your muffin pan by lining it with muffin papers.
In a large bowl, combine the mashed bananas, vegan sugar, flax eggs, vanilla extract, and oil, and mix properly.
1 cup vegan sugar or organic cane sugar, 3 mashed ripe bananas, 4 tbsp flax eggs, 1 tsp pure vanilla extract, 1/2 cup canola oil or olive oil
Next add the walnuts, almonds, and chocolate chips, and fold to combine.
1/2 cup chopped walnuts, 1/2 cup non-dairy chocolate chips, 1/2 cup almond flakes
Stir in the remaining dry ingredients:the gluten-free flour, baking soda, baking powder, salt, and cinnamon, and fold to combine everything. The batter will be lumpy.
Pour the muffin batter into each muffin liner until almost full and sprinkle some additional almond flakes on top.
1/2 cup almond flakes
Bake the banana walnut muffins for 20 minutes or until a toothpick inserted in the center comes out with no wet batter. Remove and place on a wire rack to cool a bit. Serve warm and enjoy.