Prepare a flax egg by mixing 1 tablespoon ground flax with 3 tablespoons of water. Refrigerate the mixture for about 15 minutes.
Preheat oven to 400 F. Prepare a 6-cup muffin tin with cooking spray or paper liners.
In a large bowl, mix whole wheat flour, baking soda, baking powder, nutmeg, cinnamon, and salt.
In a medium bowl, add flax egg, almond milk, canola oil, mashed banana, and sugar. Mix well.
Add the wet ingredients to the flour mixture. Add oats, quinoa flakes, and Fiber D'Lish bars. Mix until ingredients are just incorporated.
Add 1/4 cup of the muffin batter to each prepared muffin cup. Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Serve warm or keep refrigerated for up to 4 days.