A very moist and tasty banana muffins free of gluten, dairy, and egg
Preheat oven to 350 F
In a small bowl, mix flaxmeal and warm water (this is your "flax egg)
In a large mixing bowl, mash the banana until very smooth
Add oil, non dairy milk, and brown sugar and stir until well combined
Sprinkle the flour, baking soda, xanthan gum, and cinnamon over the top of wet ingredients and stir for at least 30 seconds to fully combine.
Stir in vanilla and flax egg
Fold in non dairy chocolate chips
Spoon batter by 1/4 cupfuls into parchment lined muffin tins
Bake for 15-20 minutes until the tops are browned and spring back when lightly touched