These gluten-free, vegan muffins are moist, flavorful and perfect for breakfast, a snack or dessert!
Preheat oven to 350F. In a large mixing bowl, whisk together oat flour, baking powder, salt, sugar, cinnamon, ginger and nutmeg.
Make a well in the center of the dry ingredients and add the milk, applesauce, yogurt, and vanilla and whisk them together before mixing everything in the bowl together, until just combined. Fold in the carrots, raisins, pineapple, and walnuts until just combined.
In a silicone muffin pan or regular muffin pan lined with silicone liners, use an ice cream scoop to scoop muffin mix into each slot. Bake for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Don't over bake, or they will become dry.