Preheat oven to 350 F
Grease a 24 cup mini muffin tin with vegetable oil spray (or spray/oil of your choice)
In a small bowl, mix together flaxseed meal and water. Let this mixture sit for about five minutes in order to thicken.
In a medium sized bowl, combine dry ingredients (flours, oats, baking soda and salt) mix until well combined.
In a large bowl, whisk together mashed bananas, flaxseed water mixture, brown sugar, almond milk, coconut oil and vanilla extract.
Fold the dry ingredients into the wet ingredients and mix until a batter forms.
Using a large spoon, scoop batter into mini muffin cups. Fill each muffin cup about half way full.
Sprinkle brown sugar over tops of batter then cook for about 12-15 minutes or until golden brown (mine took about 13 minutes).
Allow muffins to cool slightly on a wire rack then enjoy!