First, combine the flaxseed meal and water together in a small bowl and allow it to sit and “gel” up while you make the rest of the banana bread batter.

Next, add the dry ingredients to a medium-large bowl and whisk to combine.

Mash the bananas and vanilla in a separate bowl, then add them to the bowl with the flour mixture along with the apple cider, flax egg, and avocado oil.

Fold the batter with a spatula until all of the ingredients are combined and no dry flour remains. Don't overmix, lumps are ok!

Cover the bowl with a kitchen towel and allow the batter to rest while you preheat the oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin pan.

Once the oven is preheated, spoon the batter into each muffin cavity to the top, but not overflowing. Bake the muffins for 15-17 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.

Allow the muffins to cool completely before enjoying for the best texture. You can store these mini muffins loosely covered on the counter for up to 2 days and then transfer to an airtight container and keep them stored in the fridge for up to 5 days.