Step 1

Preheat oven to 350℉ and line a 12-hole muffin tin with liners.

Step 2

In a small bowl combine flax meal and water. Stir a few times to combine and then let sit for 5 minutes to “gel” into a “flax egg.”

Step 3

While the flax is gelling, place oats, salt, baking power, baking soda and cinnamon in blender. Blend until oats look more like a coarse flour.

Step 4

After the flax + water has had some time to gel, pour it into the blender with the oat flour mixture. Add the vanilla, maple syrup, apple, carrots, coconut oil, and almond milk. Blend until batter has a smooth consistency. You may need to scrape down the sides of the blender a few times and then keep on blending until everything is incorporated.

Step 5

Portion out the batter between the 12 lined muffin holes.

Step 6

Bake at 25 minutes or until a a toothpick inserted into the middle comes out clean.

Step 7

Allow to cool completely (the middle may be a bit moist fresh out of the oven) and enjoy or store in fridge for up to a week!