Make the flax eggs: combine the ground flax with 3 tbsp. warm water, stir, and set aside for about 10 minutes.

Heat the oven to 350 degrees and line muffin tins with paper liners or coconut oil spray.

Meanwhile, combine the flour, oats, salt and baking powder in a large bowl.

Combine the sugars, milk, chia seeds, coconut oil, and flax mixture.

Slowly pour the liquid mixture into the flour mixture, stirring often to prevent too many clumps. Then fold in the blueberries.

Pour the batter into the prepared muffin cups.

Combine the walnuts, cinnamon and remaining coconut oil in a medium bowl, and top each muffin with a spoonful of the walnut mixture.

Bake at 350 for 35-37 minutes, until muffins begin to brown and a toothpick comes out clean.

Cool completely. These muffins are great alone but my fave way of eating is with a spread of peanut butter on top! Enjoy!