Healthy Carrot Cake Muffins (vegan, gluten-free, oil-free, refined sugar free)

0 Preheat oven to 350 degrees and line a muffin pan with 12 liners.
1 Make flax egg by combining the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes to gel up.
2 In a medium bowl, add oat flour, almond flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
3 In a large bowl, add carrots, maple syrup, tahini, applesauce, flax egg, vanilla extract, and almond milk. Whisk until well combined.
4 Add dry ingredients to wet. Use a spatula or wooden spoon and mix until just combined. Don’t overmix. Fold in shredded coconut.
5 Divide batter evenly into the 12 muffin liners. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean and they are lightly golden on top.
6 Let it cool in the pan for 10 minutes then remove and let it cool completely on a wire rack.
7 Enjoy!
8 Store in an airtight container on the counter for 2 days or in the fridge for 5 days.