Step 1

Preheat oven to 375 degrees F.

Step 2

Line a cupcake tin with liners. Set aside.

Step 3

In a large mixing bowl, mix together ground flax seed and water. Let sit for 5 minutes.

Step 4

While waiting, grate carrot and mash banana.

Step 5

To the flax seed mixture, add olive oil, maple syrup, and mashed banana. Whisk to combine.

Step 6

Add brown sugar, applesauce, baking soda, and cinnamon. Whisk.

Step 7

Stir in almond milk and carrot.

Step 8

Add almond flour, 1 to 1 flour, and gluten free oats. Stir with a spatula or wooden spoon until combined.

Step 9

Using a spoon, fill cupcake liners to the top.

Step 10

Sprinkle crushed pecans evenly onto each muffin.

Step 11

Bake 40 to 45 minutes, until toothpick comes out clean in centre. (gluten free flour takes a little longer to cook than regular flour).

Step 12

Remove from pan and place on cooling rack to cool completely.