In a small bowl, mix the flax seeds and water together. Let it sit in the fridge for 5 minutes to thicken.
In a large bowl, mash the bananas and baking soda together, then stir in the maple syrup, salt, vanilla, melted vegan butter, flax mixture, and soy milk.
Next, add all the dry ingredients, and mix together just until combined.
Fill spoonfuls of the batter right to the top of 11 muffin cups and bake at 375F for 18 minutes until the tops have set and split nicely. Do not overbake.
Cool in the muffin tin for 5 more minutes, then turn the muffins out onto a wire rack to finish cooling. Enjoy your banana carob brownie creations! ❤️