Gluten-Free Chocolate Chip Banana Muffins

Preheat oven to 400 F and line a 12-count standard size muffin tin with paper or foil liners.

In a large mixing bowl, whisk together the ground flax seed and water; allow it to sit for 3-5 minutes to thicken.

Add the banana, maple syrup, oil and vanilla to the flax mixture; beat until smooth.

Stir in the flour, baking soda and salt and mix until incorporated. Fold in the chocolate chips.

Fill the lined muffin cups ¾ full. Bake for 18-20 minutes or until a cake tester inserted in the center of one comes out clean. Remove from oven. Allow them to cool in the pan for 10 minutes before transferring to a wire rack.

Notes:
1. You can frost with chocolate buttercream or cream cheese frosting if you want to enjoy as banana bread cupcakes. Otherwise, store in an airtight container and eat as a morning snack.
2. If you don’t have flax seed you can substitute 2 eggs for a non-vegan version.
3. Adapted From Bubble Girl Bakes.