First, start making your Flax Egg. In a small container or glass, mix together Flax Seeds with Water. Set aside.
Preheat the oven to 165C°.
Next, prepare the Oat Flour by putting the Oats in a blender or a food processor. Blend until smooth or until it forms a floury consistency.
Roughly chop up the Walnuts and Pecans. In a box grater or a food processor, shred the carrots.
In a bowl, combine the Oat Flour, Cinnamon, Baking Powder, Baking Soda, chopped Walnuts and Pecans. Whisk until everything is well combined.
In a food processor or blender, blend Banana, Soy Milk and Maple Syrup. Blend until smooth.
Pour the wet mixture from the food processor/blender onto the dry mixture. Mix everything together until a thick batter forms.
Next, fold in the shredded Carrots, Almond Butter and the Flax Egg. Make sure, that the ingredients are evenly distributed throughout the batter.
Divide the batter evenly into a greased or lined muffin tray. The batter will approximately make about 10 normal sized muffins. Bake for about 35-45 minutes at 165C°, or until the tops are golden and a toothpick comes out cleanly!