Step 1

Preheat oven to 350F. Grease or spray 8 cups of a standard size muffin tin.

Step 2

In a medium bowl, stir together 3/4 cup of the milk and flaxseed meal, Let stand at least 5 minutes.

Step 3

Meanwhile, process the oats and 1/3 cup seeds/nuts in food processor until finely chopped (but not powdery); add to bowl with flaxseed meal.

Step 4

In same food processor, process the beans, tahini, and remaining 1/4 cup milk until smooth; add to flaxseed mixture along with herbs, garlic powder, salt, pepper and carrots, stirring until blended.

Step 5

Divide mixture evenly among prepare cups, smoothing tops. Sprinkle with seeds or nuts, gently pressing into batter.

Step 6

Bake in the preheated oven for 30 to 35 minutes until golden brown at edges. Transfer to cooling rack and cool for 20 minutes, then remove from tin and cool completely.