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Preheat the oven to 350 degrees F (176 C) and lightly grease a standard-size muffin tin or add paper liners. Set aside.
To a large mixing bowl, add flaxseed meal and water. Let sit for 5 minutes to thicken — these are your flax eggs.
Add the bananas and mash together with a fork or potato masher until mostly smooth.
Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds until well combined.
Add the gluten-free flour blend and almond flour (or almond meal). Stir with a wooden spoon or spatula until just combined. Fold in the pecans and chocolate chips.
Divide the batter evenly among muffin tins, filling almost to the tops. Optionally, top with a few sprinkles of chocolate chips.
Bake for 25-28 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Let cool for 5 minutes in the muffin tin, then gently remove and let cool completely on a cooling rack.
Once cooled, store in a covered container at room temperature for 3-4 days, in the refrigerator for 1 week, or in the freezer for up to 1 month.