Start this the night before: Combine the almond milk and chia seeds in a glass or mason jar

Stir well, let sit for 5 minutes, then stir again.

Refrigerate overnight.

Preheat the oven to 375°F (190°C). Line or lightly grease a muffin tin.

Mash the banana in a medium bowl until mostly smooth.

Whisk in the egg, brown sugar, melted butter, milk, and vanilla until well combined.

Stir in the rolled oats and let the mixture rest for 1 minute so the oats can soften.

Add the flour, baking powder, baking soda, and salt. Fold gently until just combined.

Fold in the chopped nuts. Spoon the batter evenly into the muffin tins.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly.Brew the coffee using your preferred method. Add creamer or sweetener to your liking.

Finish the chia seed pudding: Add the flax seed, maple syrup (or honey), and cinnamon to the chia pudding. Stir or shake until combined. Top with berries.

Serve the oatmeal banana nut muffins with the chia seed pudding and coffee.