Prepare flax egg if using.
Preheat oven to 375 degrees, prepare muffin tin with liners or lightly grease them, set aside.
To flax egg or regular eggs add mashed banana agave or maple syrup, olive oil and whisk to combine.
Add brown sugar, baking soda, salt, cinnamon and almond milk stir to combine.
Fold in the grated carrot and apple, oats, almond meal and gluten free flour and stir to combine.
Divide evenly among 12 muffin tins, I used a medium ice cream scoop, filling them to top.
Sprinkle with brown sugar and crushed walnuts.
Bake for 30-35 mins or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let sit for 5 minutes, flip over onto their side and let cool completely or remove to wire rack.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.