Ingredients:

• 1/2 cup vegan butter (earth balance) or coconut oil, melted
• 1/4 cup packed light brown sugar or coconut sugar
• 4 medium very ripe bananas, mashed
• 1 tsp vanilla extract
• 1/4 cup almond milk or alternative milk of choice
• 2 large eggs, whisked
• 1 1/4 cup gluten free flour or alternative flour blend
• 1/4 cup ground flaxseed
• 1/4 cup cacao powder
• 1 1/2 tsp baking soda
• 1/2 teaspoon salt
• 1/3 cup semi-sweet chocolate chips, pulsed in a food processor to make small chunks and flakes

1. Preheat the oven to 350°F. Line a large or small muffin pan with paper liners.
2. Using a stand mixer, a hand mixer, a whisk, or two forks, cream the butter or oil with the sugar sugar. Add the bananas, vanilla, and almond milk, and whisk until smooth. Whisk in the eggs.
3. In a separate large bowl, whisk together the flour, cacao powder, flaxseed, baking soda, and salt.
4. Add the wet ingredients to the dry ingredients and mix just until combined, then fold in the chocolate pieces.
5. Spoon the batter into the muffin liners until they are almost full.
6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached.
7. Place the muffins on a cooling rack and let them cool for at least 5 minutes. They will be fudgy and soft when warm - super yum!
8. Enjoy hot, room temp, or cool. Store in a sealed container on the counter for a day or two, or in the fridge for up to a week.

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