Vegan Banana Babycakes
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
1 1/3 c mashed ripe banana (approx 4 medium bananas)
1/4 c cold pressed coconut oil, melted
1/4 c maple syrup
1/4 c almond milk (or preferred non-dairy milk)
1 tsp vanilla extract
2 c whole wheat flour
1 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F.
Line muffin pan with baking cups.
Combine flax egg, mashed banana, coconut oil, maple syrup, almond milk and vanilla extract in a bowl, mix well until smooth.
Add in flour, cinnamon, baking powder & salt, and mix well until the batter is clump-free.
Fill baking cups 3/4 full of batter.
Bake for 35-40 min. Check by inserting a toothpick into the center of a muffin to see if it comes out clean.
** Chocolate chips or chopped nuts (1/2 c or so!) can be easily added into the batter for an extra element of yum!