In a large mixing bowl, whisk water and flaxseed together until frothy, a few minutes.
Mash bananas into the frothy flax with a fork. Mix in brown sugar, baking soda and salt. Stir in the vanilla and melted butter. Add in flour and mix until a batter starts to form, then toss in the oats and chocolate chips and stir in until just combined.*
Spoon the mixture into cupcake liners or a greased muffin tin. Fill to the top if you want muffin tops worth writing home about.
Bake for 20 minutes, until the tops are golden brown. Serve immediately or let cool on a wire rack, then store for up to three days in an airtight container.
Notes
*You can make the batter and refrigerate covered overnight, if you want a quick and easy breakfast for the next morning.
Recipe by The Vegan Video Pantry at http://veganvideopantry.com/loaded-banana-muffins/