Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners.)
In a small cup or bowl mix ground flax seeds and water and let it sit for 5 minutes.
In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg)and stir until combined well.
Pour the wet mixture into the dry mixture, and stir until just combined. If you're adding any seeds, fruit, or nuts, fold those in now.
Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes. Enjoy!