In a small mixing bowl, combine the ground flaxseed into the 1/2 cup of water and let sit for a few minutes to activate their binding properties.
Stir together the dry ingredients in a mixing bowl.
Stir all the wet ingredients into the flax "egg" mixture and stir well to combine.
The batter should be fairly wet. Gently press a few sliced almonds onto the top of each muffin for decoration.
Fill your muffin tins all the way to the top with batter. Bake for 25-30 minutes, or until they are golden on top and holding together well.
Allow to cool for at least 15 minutes before enjoying warm or cold.
How to Make Oat or Almond Flour:To make your own oat or almond flour, place sliced almonds or oats in a blender or food processor and pulse until as finely ground as you prefer. The more finely ground they are, the more absorbent it will be and the better the texture of your baked goods. I like to process them separately so I can measure them separately, and because they each take different amounts of time to process.
Substitutions: Instead of flax seed you can use chia seeds. Or, if you want to substitute a real egg instead of a "flax egg," reduce the amount water to 1/4 cup and omit the flax seeds.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to a month.Optional Lemon Icing Drizzle: Mix together 1/4 cup powdered sugar and 2 tsp fresh squeezed lemon juice for an optional sweet drizzle.