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!