1½ tbsp flax seed meal
2 cups gluten free, all purpose flour or whole wheat pastry flour
1 cup rolled oats
1½ tsp baking soda
¼ tsp salt
1 heaping tsp cinnamon
½ tsp dried ginger
3 ripe bananas
1¼ cups almond milk
⅓ cup coconut oil or coconut butter
⅓-1/2 cup maple syrup or agave (adjust to taste, based on your sweetness level)
1 tsp vanilla
3 tbsp chia seeds

1 ½ tbsp flax seed meal 2 cup s gluten free, all purpose flour or whole wheat pastry flour 1 cup rolled oats 1 ½ tsp baking soda 1 heaping tsp cinnamon 3 ripe bananas 1 ¼ cups almond milk 1 tsp vanilla 3 tbsp chia seeds

Preheat oven to 350 degrees.
Mix the flax meal with 4 tablespoons of hot water. Set it aside.
Combine the oats, WW flour, baking soda, salt, cinnamon, and ginger in a large mixing bowl. Set aside.
In a blender or food processor, blend the bananas, almond milk, coconut oil or butter, sugar or agave or syrup, and vanilla till smooth. Pour into the dry ingredients, along with the flax mixture. Stir till everything is just incorporated. Stir in chia seeds, being careful not to overmix.
Add about ¼ cup (or just over) to each muffin well in a 12-muffin baking dish. Sprinkle the tops with extra rolled oats, and bake for about 25 minutes (or until muffins are browning and a toothpick comes out clean). Enjoy with fresh autumn apples, pears, or another fruit, or with a schmear of almond or peanut butter for a healthy snack! Muffins can be refrigerated for up to four days, and they'll freeze for up to one month.