From My Bowl

1 Preheat your oven to 350F. 
2 In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an "egg." Stir and set aside for 5-10 minutes.
3 Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds. 
4 Place the Oat Flour into a medium sized bowl and add the Coconut Sugar, Baking Powder, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside. 
5 Add 3 of your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Peanut Butter, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well. 
6 Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have disappeared.
7 Chop the remaining banana into bite-sized chunks. Gently fold the banana chunks, cacao nibs, and chopped walnuts into the batter. 
8 Line or grease a muffin tin and divide the batter evenly into all 12 cups. 
9 Bake at 350F for 35-40 minutes, or until the top of the muffins are golden brown and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove and enjoy warm, if desired.
10 Store in a container at room temperature for up to one week. (Let the muffins cool completely before storing them in a container).