3/4 cup brown sugar
1/3 cup coconut oil
2 bananas, mashed
1 flax egg (1 tablespoon flaxseed meal combined with 3 tablespoons hot water)
1/2 cup almond milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Line a muffin tin with paper cupcake liners.
In a large mixing bowl using an electric mixer, cream together the brown sugar and coconut oil.
Add the bananas, flax egg, almond milk, and vanilla and beat to combine.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and beat to combine.
Stir in the walnuts.
Scoop the batter into the prepared muffin cups, filling cups halfway.
Bake in the preheated oven for 19 to 21 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool completely.