Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 1.5 cups overripe bananas, mashed
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
  2. Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water; let sit for 5 minutes until gelled.
  3. In a large bowl, mash the bananas until liquid and pudding-like. Whisk in the gelled flax egg, maple syrup, melted coconut oil, and vanilla extract until glossy.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, sea salt, and cinnamon.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop immediately once no white flour streaks remain to avoid over-mixing.
  6. Fill the muffin liners nearly to the top. Bake at 350°F for 20 minutes.
  7. Remove from the oven when a toothpick comes out clean. Let cool on a wire rack.