Toddler Approved Banana Avocado Chia Muffins

0 Preheat oven to 350 degrees F.
1 Make flax eggs by combining 2 Tbsp of ground flaxseeds with 6 Tbsps of water in a small bowl. Mix and let it sit for 5-10 minutes to gel up.
2 In a large bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
3 In a blender, add the flax eggs, apple cider vinegar, bananas, avocado, coconut sugar, almond milk, and vanilla extract. Blend until well combined and smooth, about 30 seconds.
4 Pour wet ingredients from blender into the bowl with the dry ingredients. Use a spatula and mix until just combined. Careful not to overmix. Fold in chia seeds, just stir a couple of times.
5 Pour batter into a lined or sprayed muffin pan. Bake for 18-23 minutes, or until a toothpick inserted in the center is clean. Cool for 10 minutes in the pan then remove the muffins and place on a cooling rack to cool completely.
6 Enjoy!
7 They become more flavorful and moist the next day because the flavors had time to meld together, however, they are still super yummy warm out of the oven. Store in a air-tight container or ziplock bag on the counter for 2 days and in the fridge after that, up to a week. Alternatively, you can freeze the muffins too, they thaw well and taste just as good.