*NUT-FREE* Double Chocolate Chip Fudge Muffins

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners. In a small bowl, combine 1 tbsp flaxseed meal with 2 tbsp water to make a flax egg, and set aside to thicken. In another bowl, mash 2 ripe bananas. Once the flax egg is gel-like, add it to the mashed banana mixture and combine until well-incorporated. Then, add 1/2 cup coconut sugar, 2 tbsp maple syrup, 1/4 cup chocolate sunflower seed butter, a pinch of sea salt, a splash of vanilla, a pinch of cinnamon, and 2 tbsp avocado oil. Mix until a thick, smooth batter forms. Next, add 1/2 cup cacao powder, 2 tbsp chocolate collagen+ (optional), 3/4 cup oats, 1/2 cup quinoa flour, and your chocolate of choice, one by one. Mix until the batter is thoroughly combined. Drop spoonfuls of batter into the muffin liners and bake for about 25 minutes. Let cool completely before serving.