Mini Chocolate Chip & Flax Banana Muffins Recipe

Whisk the dry ingredients together until they’re thoroughly mixed, then stir in the flax seeds and chocolate chips.

In a separate bowl, whisk together the banana, coconut milk, agave, apple cider vinegar, turbinado sugar, and vanilla until smooth.

Add the dry ingredients to the wet and stir until a smooth batter forms. Fill the mini muffin tins about two-thirds full; you should get about 12 muffins.

If you're using a cinnamon sugar topping, sprinkle a bit on each muffin. Tap the pan gently on the counter to release any air bubbles before placing it in the oven.

Bake the muffins for approximately 15 to 17 minutes, until the tops have puffed up and spring back when you gently touch them.

Let them cool in the pan for a few minutes, then invert the pan onto a cooling rack. They’ll finish cooling completely on the rack, though they’re also quite good still warm.