Start by mashing bananas with a fork or potato masher in the bottom of a medium sized mixing bowl. Add wet ingredients plus flax seed meal and sugar and whisk together.
Add flour to bowl. Measure baking powder, salt, and cinnamon on top of the flour. Whisk all together until well incorporated. Avoid over-mixing! Now fold in chocolate chips and chopped walnuts (if using).
Spray muffin pan with nonstick spray or use paper liners. Spoon batter into liners or space, filling almost all the way to the top (about ⅓ cup per muffin liner).
Bake in the oven for 25-30 minutes or until tops of muffins begin to turn light golden brown.
How Many Bananas Do I Need? For this recipe you’ll need about 1 cup of mashed banana. That is about 3 small or 2 large bananas. If you end up with a little more mashed banana than this recipe calls for, just reduce the coconut milk amount by the amount of extra mashed banana that you have and everything will turn out right!
Muffin Storage Directions: These muffins absolutely amazing fresh out of the oven but they also keep well covered (once completely cooled) on the counter for a day or two. Keep in the fridge for up to five days or throw them in the freezer for up to 4 months! Just thaw out in the fridge overnight or pop them in the microwave for a few seconds and enjoy!
Why apple cider vinegar? Apple cider vinegar helps boost the effectiveness of baking powder giving these muffins nice loft and a wonderful crumb!
Can I sub the non-dairy milk for the Canned Coconut Milk? You can sub other non-dairy milk in place of canned coconut milk, but since this recipe uses a fairly small amount of oil (¼ cup of oil for 18 muffins!), the higher natural fat content of canned coconut milk helps keep that perfect texture!