These vegan banana walnut muffins are so soft and full of flavour thanks to the combination of banana, cinnamon and crunchy walnuts, making them the perfect grab and go breakfast or morning snack.
Preheat oven to 180°C and line a muffin tin with 12 patty cases / cupcake liners.
Make your flax/chia egg: Mix together flaxseed meal or chia seeds and 2 ½ tablespoons of water and set aside for 5-10 minutes until it has thinkend into a gel-like consistency.
In a large bowl, mash the bananas. Add in maple syrup, coconut oil, vanilla, apple cider vinegar, and cinnamon and mix together using a wire whisk. Add in the flax/chia mixture and whisk to combine.
Sift flour, baking powder and baking soda directly into the bowl and mix through until just combined. Add in oats and chopped walnuts and fold through with a spatula.
Fill muffin cups with mixture about ¾ full and top with a sprinkle of oats. Bake for 20-25 minutes until golden on top and muffins spring back when gently touched.