• 1 1/2 batches flax eggs
• 1/4 cup olive oil
• 1/3 cup mashed very ripe banana
• 1/4 cup agave nectar or maple syrup, or honey if not vegan
• 1/2 cup unsweetened applesauce, or finely grated apple
• 1/2 cup brown sugar, or sub muscovado
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup plain almond milk, unsweetened
• 1 heaping cup, packed, grated carrot
• 2/3 cup gluten free rolled oats
• 1/2 cup almond meal
• 1 heaping cup gluten free flour blend
• 1/4 cup raw walnuts, chopped for topping

Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees. Prepare muffin tin with liners or lightly grease them. To flax eggs, add mashed banana, agave or maple syrup, and olive oil; whisk to combine. Next, add applesauce, brown sugar, baking soda, salt, cinnamon and whisk to combine. Add almond milk and stir. Add grated carrot and stir. Add oats, almond meal, and gluten free flour blend and stir. Divide evenly to make 12 muffins, filling them all the way up to the top, and top with crushed walnuts, optional. Bake for 32 to 36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over baking! The GF blend just takes longer to bake. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.