Preheat the oven to 180°C. In a large bowl, mash the bananas, then add the ground flaxseed, oil, maple syrup and vanilla extract. Mix and set aside. In a separate bowl, combine the dry ingredients: sugar, rolled oats, baking soda, baking powder, salt and flour. Add the dry ingredients to the wet mixture and stir gently. Finally, add the apple cider vinegar and mix again. Pour the batter into doughnut moulds and bake for 20 minutes. (If making muffins with this batter, bake for 25–30 minutes.)
Meanwhile, melt the chocolate over a bain-marie and set it aside. Once the doughnuts are baked, let them cool slightly. Remove them from the moulds and dip them in the chocolate. Decorate with salted caramel coconut chips and serve.
