Preheat your oven to 350º F. Line a 12 cup muffin tin with liners or lightly spray with nonstick spray.
In a large mixing bowl, combine the flour, flax meal, baking soda, baking powder, salt, and all the spices. Whisk well, make a well in the center, and set aside.
In a separate mixing bowl, mash the bananas with a fork or potato masher. Add the eggs, maple syrup, coconut sugar, sweet potato puree, and vanilla. Whisk until well combined.
Pour the wet ingredients into the dry. Add the melted coconut oil and almond milk and mix with a rubber scraper or large spoon. Mix the batter until the dry ingredients are just combined. A couple lumps are okay, do not overmix. Let the batter sit for about 10 minutes.
Evenly divide the batter between 12 muffin cups. Top with pepitas and sunflower seeds if desired.
Bake on a middle rack of the oven for 20-24 minutes. The muffins are done when the tops spring back when you touch them or a toothpick inserted in the center comes out clean. Let cool slightly in the muffin pan, about 10 minutes. Carefully remove muffins from the pan and cool completely on a wire rack before storing.
Muffins will keep well on the counter for 2 or 3 days. Place in the fridge for longer storage.