Preheat the oven to 375 degrees. Put 10 standard-sized or 18 mini paper liners into muffin pans.
Place the nut milk, bananas, coconut sugar, eggs and vanilla in a high speed blender; process until smooth and creamy, about 2 minutes. Set aside.
In a large mixing bowl, whisk the flour, ground flaxseed, baking powder and baking soda.
Next, fold the wet ingredients in with the dry and stir in the chopped walnuts.
Using a 3 tablespoon batter scoop, add the batter to the paper liners. Bake for about 15-18 minutes for standard-sized muffins. For mini muffins, reduce the time to 12-14 minutes or until risen, golden and firm to the touch. Transfer to a wire rack and let cool.
