If you don’t like washing up but you love muffins… Then get ready for this delicious recipe!
In a large mixing bowl combine the ground linseed and water, leave and preheat the oven to 190C. Prepare the muffin tin with liners.
Add the banana, agave syrup and olive oil to the bowl with the linseed mixture and combine. Add the apple, sugar, baking soda, salt and cinnamon and combine.
Pour in the milk and stir, tip in the grated carrot and stir. Add the oats, almond meal and gluten-free flour and mix.
Divide the mixture between the cases and top with pumpkin seeds. Bake for 32 - 36 minutes or until golden brown. Remove from the oven and leave to cool before enjoying!