1Preheat oven temperature to 350°F and line a muffin pan with baking cup liners.
2Combine ground flaxseed with 5 tbsp of water in a small bowl and mix. Set aside.
3In a large mixing bowl, whisk together oat flour, almond flour, Caramel All-In-One Shake, monk fruit sweetener, chia seeds, baking powder, ground cinnamon, baking soda, and sea salt.
4In a blender, combine milk, bananas, avocado oil, and vanilla extract. Blend on high speed until smooth.
5Add wet mixture, flax gel, almond butter, and walnuts to the dry ingredients. Combine all ingredients thoroughly.
6Scoop batter into each muffin tin. (I use an ice-cream scoop for equal measuring.)
7Bake in the oven for 20-25 minutes. Take out of the oven and cool for 25-30 minutes. Muffins will settle in the middle once taken out of the oven to cool.
8Store muffins in the refrigerator for up to 5 days.