Step 1

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best - they don't stick to the muffins when peeling.)

Step 2

In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.

Step 3

Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.

Step 4

Add almond meal, gluten-free flour blend, and oats and stir until just combined. Then divide batter between muffin tins, filling all the way full - there should be 12 muffins (amount as original recipe is written // adjust if altering batch size).

Step 5

Top with walnuts (optional). In place of walnuts, you can also substitute more rolled oats and/or a sprinkle of organic cane sugar.

Step 6

Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack. The wrappers peel away easier and the muffin texture is best when completely cooled.

Step 7

Serve with vegan butter, nut butter, or as is. Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month.