Step 1

First, preheat the oven to 350F. Combine the Ground Flax and Water in a small bowl, stir, and set aside for 5 minutes to thicken.

Step 2

Add all of the Flours, Baking Powder, Cinnamon, and Salt to a bowl. Mix well, and form a “well” in the center of the dry ingredients.

Step 3

Pour the Flax Egg, Maple Syrup, Almond Butter, Plant Milk, and Vanilla Extract into the center of the well. Mix these ingredients together, and slowly incorporate the dry mix into the wet, until a thick batter forms.

Step 4

Next, fold in the shredded Carrot and Walnuts until they are evenly distributed throughout the batter.

Step 5

Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. Bake for 25 minutes, or until the tops are golden and a toothpick comes out cleanly.

Step 6

Store at room temperature for up to 4 days, the fridge for up to 7, or the freezer for one month.