Mini Chocolate Chip Banana Protein Muffins (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees. Line a mini muffin pan or grease well. I used a silicone one so I didn’t have to line or grease it.
1 In a large mixing bowl, make flax eggs by combining the ground flaxseed with water. Let it sit for 5 minutes to thicken. 
2 In a separate bowl, whisk together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. 
3 Add the bananas to the large bowl with the flax eggs and mash very well until smooth. Add the vanilla, melted coconut oil or avocado oil, coconut sugar, and apple cider vinegar. Whisk together until well combined.
4 Add dry ingredients to wet. Use a spatula and mix until just barely combined and there are no more flour streaks. Careful not to overmix. Fold in the chocolate chips.
5 Scoop batter into your mini muffin pan (I used a 1.5 Tbsp cookie scoop). Bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean. Mine took 15 minutes. Let it cool in the pan for 5 minutes, then carefully remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter up to 3 days.