1

Preheat the oven to 375°F and grease or line a muffin pan with parchment liners.

2

In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, then mix in the applesauce, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar.

3

Stir the wet ingredients into the dry ingredients until just combined. If the batter feels too thick, add 1 tablespoon of almond milk at a time until it reaches a scoopable consistency. Gently fold in the grated carrots and chopped walnuts. Let the batter sit for 5 minutes to allow the oat flour to absorb moisture.

4

Divide the batter evenly into 12 muffin cups, filling each about three-quarters full. Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 13 to 17 minutes, or until a toothpick inserted in the centre comes out clean.

5

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store at room temperature for up to three days or refrigerate for up to a week.