Prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Set the mixture aside to thicken.

I usually just make this recipe using one bowl. So in a large mixing bowl, stir together all of the wet ingredients, from the mashed banana to the vanilla. Add in the thickened flax egg and combine.

Add the remaining dry ingredients into the wet ingredients and stir until just combined.

Divide the batter evenly among your 6 prepared muffin cups.

Bake the muffins for about 30 minutes or until set and a knife inserted into the center comes out clean.*

Allow the muffins to cool for awhile in the pan before removing and allowing them to cool the rest of the way on a wire rack.

Store in an airtight container in the fridge for up to 3 days.

When ready to eat, reheat a muffin and pair it with your favorite nut butter, fruit, etc.