Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with muffin liners.
In a small bowl, prepare the flax eggs by whisking together the ground flaxseed meal and water. Set aside for 10-15 minutes, or until gelatinous.
In a large mixing bowl, whisk together the mashed banana, coconut sugar, apple cider vinegar, runny almond butter, and flax eggs.
In a separate bowl, combine the oat flour, heaping rolled oats, cinnamon, baking powder, baking soda, and sea salt.
Slowly add the dry ingredients into the wet ingredients and fold together until just combined.
Add in the fresh blueberries and gently fold until evenly dispersed.
Divide mixture between muffin liners (roughly 5-6 tablespoons per muffin). Top with additional rolled oats and fresh berries, if desired.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely. Serve as is, or with butter or nut butter, as desired. Enjoy!
Store in an airtight container at room temperature for up to 5 days.
Notes
Best results if your almond butter is very creamy and almost pourable.
I make my own oat flour by blending the amount of oats I need in my Vitamix for 10-15 seconds or until a fine powder. You can buy oat flour if you do not have a high speed blender here.