In a small bowl combine the flaxseed meal and water, stir to combine and let sit for 5 minutes to thicken.

Preheat oven to 220°C. Line 2 mini muffin trays with muffin cups and spray the muffin cups with an oil-based spray. 

In a large bowl mix together the flour, baking powder, and salt.

In another bowl whisk together the sugar, flaxseed meal mix, coconut oil, coconut milk and vanilla extract.

Make a well in the dry ingredients and slowly add the wet, folding to just combine.  You don’t want to overwork the mixture.  A few lumps are ok.  I then added chocolate chips to half my mixture.

Spoon the mixture into the muffin cups each nearly to the top.

Bake for 5 minutes, then without opening the oven, turn it down to 175°C and bake a further 5 minutes.

Allow to cool for 10 minutes, before transferring to a wire rack to cool completely.