A cleaned up version of a classic favorite – banana bread!
Make the flax eggs by combining the water and flax in a small bowl and let sit for 5 minutes.
While the 'eggs' are setting, preheat oven to 350F and grease a 9x5 pan or muffin tin with coconut oil.
Combine all the wet ingredients in a medium bowl and mix until thoroughly combined.
Combine all the dry ingredients in a large bowl and mix until thoroughly combined.
Add the wet ingredients to the dry and mix just until there are no dry clumps – do not overmix.
Mix in your optional add-ins (walnuts, dark chocolate chips, coconut flakes, pecans, or any combination you like!).
Scoop the batter into your pan. If you're making muffins, fill them to about 3/4 full. It'll make around 18 muffins.
Bake the bread for about 50-60 minutes (I'd check at about 45), and the muffins for 18-20 minutes.
Store in the fridge for up to a week.
**can sub regular eggs if not vegan