Preheat oven to 400 degrees F and line a muffin tin with paper or foil liners.

In a large mixing bowl, whisk together the ground flaxseed and water; allow to sit for 3-5 minutes to thicken.

Add the banana, maple syrup, oil, and vanilla to the flax mixture; beat until smooth.

Stir in the flour, baking soda, and salt and mix until incorporated. Fold in the chocolate chips.

Fill the lined muffin cups ¾ full. Bake for 18-20 minutes or until cake tester comes out clean. Allow to cool in pan for 10 minutes before transferring to a wire rack.

Frost with chocolate buttercream or cream cheese frosting if you want to enjoy as banana bread cupcakes. Otherwise, store in an airtight container and eat as a morning snack.