Glutenfree Eggless Banana Muffins

3  fully ripe brown spotted Bananas
2 tablespoons of flax seeds ground finely
About 3/4 cup of water
Half cup maple syrup
Half cup coconut oil or canola oil
2 tsp lemon juice
1 tsp vanilla
1 cup rice flour, preferably brown
1/2 cup oats ground finely or millet flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts or pecans

Method:

Mix the flax powder and water in a bowl and keep in fridge to substitute for eggs. After 15 minutes it will be ready.
Heat the oven to 375 degrees f or 170 C for five minutes.
In a large bowl mix the mashed bananas with the maple syrup, oil, lemon juice and vanilla extract.
In another bowl mix rice flour, oats, baking powder, baking soda and salt.
Add the flaxseed mix into the large bowl of banana and mix well.
Fold the dry ingredients into the wet ingredients until just combined without overdoing it.
Fill a muffin tray with the mix into paper cups.
Top with the nuts.
Bake in the middle of the oven for 20-25 minutes.
Cool in the cups for a few minutes when they are done and out of the oven.
Cool completely and store in an airtight container for upto four days in fridge or upto one month in the freezer.
Ypu can mix chopped dark chocolate to the dry mix as a richer variation