Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together the eggs, almond milk, banana, coconut oil, stevia, and vanilla extract.
2 large eggs, 1½ cups unsweetened almond milk, 1 ripe banana, 2 tablespoons coconut oil, ¼ cup Stevia, 1 teaspoon vanilla extract
In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt.
3 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon Kosher salt
Add the oat mixture to the egg mixture and stir until just combined.
Divide the batter among the muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
2 tablespoons pumpkin seeds, 2 tablespoons unsweetened shredded coconut, 2 tablespoons slivered almonds
Bake for about 25 minutes or until the muffins are dry on top.
Cool the muffins in the pan on a cooling rack for 5 minutes, then run a small spatula around each muffin to remove them from the pan.
Let the muffins finish cooling on the rack.