• Pre-heat oven to 350-degrees F. Spray 8 holes of a muffin tin with non-stick cooking spray. Set aside.

Make your flaxseed eggs:

• In a small dish, add 2 TB of Flaxseed meal & 5 TB of water. Stir to incorporate and set aside while it sets, about 5-minutes.

Meanwhile:

• Meanwhile, in a large mixing bowl cream together the sugar and coconut butter. Now add in the flaxseed egg mixture, mix lightly to incorporate. Last, mix in the the coconut milk and vanilla extract. Set the bowl aside.
• In a small mixing bowl, mix your dry ingredients: Flour, salt and baking powder. Slowly pour the dry mixture into the wet in about 3 increments beating gently after each addition.
• Fold in the chopped banana. Fill each muffin hole about 2/3 full. Sprinkle tops with chopped walnuts. Bake for about 20-minutes! The tops should spring back when you touch them. Let them sit for a couple minute – you don’t want to burn your paws! Remove muffins and let cool on a wire rack.
• Serve warm, with tea, coffee, hot chocolate or speciality lattes and pretty holiday napkins. Equally as lovely to serve along with brunch. 😉