Add flax egg in a large mixing bowl and preheat oven to 375 degrees F.
Prepare your muffin tin with liners or lightly grease them.
To flax egg, add mashed banana, maple syrup, applesauce and whisk to combine.
Then add coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and stir.
Add grated carrot and stir.
Add oats, almond meal, and all purpose gluten-free flour and stir.
Divide the batter evenly among 12 muffin tins, filling them about 3/4 of the way to the top. I only got 11 so don't worry if you don't get all 12!
Bake for 32-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
Let them cool for about 20 minutes or longer.
Store in airtight container to keep them fresh or you can freeze them.
Enjoy!