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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 425 F.
Step 2
In a small bowl, mix the ground flax seeds with water to make a flax egg. Let sit about 8–10 minutes to thicken. Set aside.
Step 3
In a large mixing bowl, mash your bananas really well with a fork.
Step 4
Whisk flax egg, non-dairy milk, apple cider vinegar, sugar, cinnamon, vanilla extract, and salt into the mashed bananas.
Step 5
Then whisk in the oat flour, baking powder, and baking soda until well-incorporated.
Step 6
Line a standard muffin tin with paper cupcake wrappers, parchment paper, or use a reusable silicone muffin tin. Pour the batter into your muffin tin, filling almost all the way to the top.
Step 7
Bake at 425 F for 5 minutes, then reduce the temperature to 350 F and bake 18-20 minutes until a toothpick inserted into the middle of the muffin comes out clean.
Step 8
Let cool for at least 5 minutes in the muffin tin, then transfer the muffins to a cooling rack to cool completely.
Step 9
These banana bread muffins last 5 days stored in an air-tight container at room temperature. Keep in the freezer up to a month!
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