Photo and recipe provided by Christina (@eatsbytee), ANANIA Holistic Nutritionist.
INGREDIENTS
2 cups whole wheat flour
4 tbsp ground flaxseed (for flax egg)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup almond milk
1 tbsp apple cider vinegar
1/2 cup maple syrup
1/3 cup coconut oil
2 mashed bananas
1/2 cup chocolate chips (dairy free)
METHOD
Preheat oven to 350 F.
Lightly grease 12 muffin tins and lay out in a muffin pan.
In a small bowl, combine the ground flaxseed and 1 tbsp of warm water.
Let sit for five minutes.
In a large bowl, combine flour, cinnamon, nutmeg, cloves, sea salt, baking soda, and baking powder.
In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, coconut oil, flaxseed egg and stir until well combined.
Add the wet ingredients into the dry ingredients with a wooden spoon.
Add in the mashed banana and chocolate chips.
Divide mix evenly into muffin tins and bake for 20-22 minutes.
Let cool on a wire rack.