Preheat the oven to gas 4 / 180C / 350°F and line 8 holes in a muffin tin
Mix the flaxseed and water in a cup and let stand for 10 minutes until gelatinous
Put the flax mixture in a bowl with the mashed bananas, maple syrup, baking powder, vanilla and milk, stir together
Mix in the ground almonds / rice and oat flour. Taste and add more syrup to sweeten if desired but remember the topping will sweeten the muffins also
Divide evenly between the 8 muffin liners and bake for 25 - 30 minutes. They should bake firm with a little give when you press the tops. A toothpick test will work
Let sit in the tin for 5 minutes then cool on a wire rack
Spread some almond butter or sunflower seed butter on top, sprinkle with rolled oats, add a couple of banana slices and drizzle with maple syrup to finish
You can make 6 fuller muffins instead of 8, just bake a few minutes longer
