Mix together the flaxseeds and water, set aside.
Preheat oven to 350 degrees
Mash bananas in a large bowl
Mix in the vanilla, flaxseed (egg replacement), baking soda, gluten-free oats, almond flour, salt, and ground cinnamon.
**if you like a sweeter muffin, add in agave or coconut sugar**
Grease a muffin pan with avocado or coconut oil. Add 1/3 cup of the batter into each slot.
**I topped mine with walnuts, you could leave them out or mix them in.
Bake 18-20-minutes, or until toothpick comes out clean.
Let the muffins cool for 25 minutes!
For best results, store in the fridge.