Preheat the oven to 325F/165C/gas mark 3.

Place the flaxseed meal in your mixing bowl with 6 T. (90 ml) of filtered water and set aside. Measure out the coconut, rice or soy milk in a larger cup or bowl and add the vinegar to curdle it.

Line two muffin tins with 16-24 cupcake liners, or use shaped silicone muffin pans as shown here.

Sift together the 9 dry ingredients (rice flour through ginger) and set aside.

Melt the coconut oil (also called coconut butter) in the microwave on low heat until it's liquid. Or, you can heat water in a microwave-safe bowl until hot, then set the jar in there until it melts.

Peel and mash the bananas with a fork.

Chop the walnuts and chocolate chips or disks into smallish pieces. Stir into the dry flour mixture.

With an electric or stand mixer on medium-high speed, blend the oil, agave syrup, soaked flaxseed meal, non-dairy milk, vanilla, and mashed bananas until smooth. Add flour mixture in two batches, mixing until well incorporated. Batter will be chunky and able to be scooped with an ice cream scoop.

Divide batter evenly among lined cups, filling each three-quarters full. Use a scoop or spoon to give them a nice shape, as they will not rise very much. Smooth the tops. If you fill them very full, you'll get 14-16 muffins. Half-full, I got 24.

Bake, rotating tins halfway through, until a toothpick inserted in the center comes out clean, about 18-23 minutes. They will crack a little on top, spring back when you press a finger lightly in the center, and feel firm. Transfer tins to wire racks, removing the muffins when the pans have cooled enough to handle. Cool completely before storing or freezing.