Preheat the oven to 350 °F (176°C) and lightly grease or line a muffin tin with liners.
In a food processor, blend the oats until they have the texture of a flour, approximately 45 seconds. Add the baking soda and salt and pulse until well incorporated. Pour the dry ingredients into a separate bowl. Add the gluten free flour to the mixture and mix until well incorporated.
Prepare the egg replacer while blending 2 ½ of the bananas in the food processor until they are smooth and creamy. Add the egg replacer, maple syrup, vanilla extract, and almond milk to the bananas and blend until all the ingredients are well incorporated. Pour the wet ingredients into the flour mixture and stir until all the ingredients are completely incorporated and you don’t see any dry flour.
Evenly divide the batter into each muffin tin. Slice the rest of the banana and add to the top of every muffin. Bake for approximately 15 minutes, or until a wooden toothpick comes out clean when inserted in the center.
Store covered in the refrigerator for up to 4 days. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. Nutrition Disclaimer