2 tablespoons flaxseed meal + 5 tablespoons water
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 cup mashed ripe bananas
1/4 teaspoon sea salt
1 and 1/2 teaspoons baking soda
1/4 cup unsweetened vanilla almond milk
1/2 cup cocoa powder
1 and 1/3 cups whole wheat flour
1/2 cup dairy-free semisweet chocolate chips
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
In a large mixing bowl, add flaxseed and water. Stir together and set aside for 5 minutes.
Next, add maple syrup, coconut sugar, coconut oil, mashed bananas, salt, and baking soda, and whisk until well-combined.
Add almond milk and whisk until incorporated. Add cocoa powder and whole wheat flour, and gently fold in with a spatula just until combind. Batter will be quite thick.
Fold in chocolate chips.
Distribute batter between prepared paper liners, filling each liner about 3/4 full. Bake for 15 minutes or until toothpick comes out with a few moist crumbs. You'll want to err on the side of underbaking these.