Preheat oven to 350ºF (175ºC), line a muffin tin with 8 liners or oil the muffin tins well (I like using coconut oil).

Prepare flax egg: In small dish, add 5 tablespoons warm water and 2 tablespoons ground flax-seed, mix with fork to remove clumps, let rest for a few minutes

Next add bananas, maple syrup & almond milk to to blender jar, then flax egg. For Blendtec: Use the PULSE button until well blended

For Vitamix: Use Variable Speed 1 until well blended

In a large mixing bowl, combine almond meal, baking powder, spices, and gluten free flour and stir until well combined.

For Blendtec: Use the BATTERS button, stop when it's well blended (no need to finish cycle)

For Vitamix: Use Variable Speed 4 until well blended - 10 to 15 seconds.

Add the rest of the dry ingredients into in your wet ingredients, and repeat previous instructions until well blended.

Pour batter into muffin tin, bake for 25 to 35 minutes or until a tooth pick or knife inserted into the center comes out clean. They should be firm on the outside with a bit of give in the center.

Remove from oven, let rest for 5 minutes. Then remove from tin and cool all the way on a rack.

Keep in an airtight container to preserve moisture, freeze for longer shelf life

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes