These pumpkin quinoa muffins are probably one of the healthiest muffins you'll ever find. There's no oil, very little sugar (and the sugar that is inside is unrefined), no eggs, no dairy, no gluten, no gums and no refined starches.
Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
Whisk together the dry ingredients (minus vanilla extract if using) in a large mixing bowl.
In a separate bowl, beat together banana, pumpkin, milk and syrup. Whisk in flax egg and pour wet ingredients into dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with pumpkin seeds and quinoa flakes if desired.
Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.