Preheat the oven to 425 degrees. Line a 12 cup muffin pan with foil liners or use non-stick or silicone pans. In a mug or cup, place the flax meal and hot water. Stir briefly; set aside while you prepare the other ingredients.

In a large bowl, mix the oat flour, rolled oats, baking powder, coriander, cardamom, sugar and salt. Whisk together. Make a well in the middle of the dry ingredients. Add the applesauce, flaxseed mixture (which should be thickened by now), applesauce, milk and vanilla to the bowl. Mix until thoroughly combined.

Stir in the carrots, raisins and walnuts until mixed together. Spoon the batter into the muffin cups ¾ the way up. Bake for 7 minutes at 425 degrees, then bake at 375 degrees for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for 5-10 minutes.