Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and non-dairy milk together. Stir in coconut sugar until blended.
Slowly add the dry mixture to the wet mixture and stir until combined.
Fold in the carrots, raisins, and walnuts until well incorporated.
Divide batter using a large scoop or spoon into the 12 muffin cups.
Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour.
I like to use an ice cream scoop to add the batter to the muffin pan as shown in the picture above (this is the one I have). If you don’t have a scoop, you can use a tablespoon. Be sure that each muffin cup has roughly the same amount of batter so they all finish baking at the same time.
Nutrition info listed below is for 1 of 12 muffins. This info to only be used as a rough guide. Click here for more info on how nutrition info on this website is determined.