Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the insides with cooking spray.In a large bowl combine the quick cook oats, gluten-free flour, tapioca flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center. Set aside.In a medium bowl add the eggs, milk , vanilla, oil and maple syrup then whisk gently to combine.Pour the wet mixture into the dry mixture and mix the batter together, trying not to over-mix it. Let the batter set about 2-3 minutes for the oats to absorb the ingredients.Scoop the batter evenly into the prepared 12 muffin cups. Bake for 20 minutes or until the center is done when a toothpick inserted comes out clean. Let the muffins cool for a minute or two until you are able to touch them then transfer each muffin to a cooling rack to finish cooling.