Place an oven rack in the center position of the oven. Heat the oven to 350℉. Line a 24 cup mini muffin pan with paper mini muffin liners.
In a small bowl, combine the flaxseed meal and water. Let sit for 5 minutes.
½ cup flaxseed meal, ½ cup water
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
1 ½ cups whole wheat flour, 1 ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt
In a large bowl, mash up the bananas with a fork until relatively smooth. Add the maple syrup, vanilla, apple cider vinegar, and oil. Whisk until emulsified.
⅔ cup bananas, ¼ cup maple syrup, 2 tsp vanilla extract, 1 TBS apple cider vinegar, ⅓ cup neutral oil
Add the dry ingredients in with the wet ingredients. Stir until combined. Fold in the chocolate chips.
½ cup mini chocolate chips
Evenly portion out the batter amongst the cups of the muffin tin. A spring loaded scoop helps make this super easy.
Bake for 15 minutes. Let muffins cool in the pan for 5 minutes, then transfer the muffins to a wire rack to completely cool. Enjoy!