Preheat oven to 350 degrees F. Line a muffin tin with muffin liner and spray with cooking spray to prevent from sticking.
In a large bowl, whisk oat flour, almond flour, cinnamon, baking soda, and salt.
In another bowl, mash the bananas and mix together with eggs, maple syrup, vanilla, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until combined.
Fold in the chia seeds and let batter sit for about 2-3 minutes to let the chia seeds absorb the liquid.
Use a cookie scoop to divide the batter evenly into the muffin tins and bake for about 20-22 minutes.
Whisk together the ingredients for the lemon maple glaze (it will be thick!) and once the muffins have slightly cooled drizzle a little over each one, and enjoy!
Store muffins in an airtight container in the fridge for up to a week.
*If you don't have oat flour simply pulse oats in a food processor or high speed blender until they turn into a flour like consistency.