Preheat the oven to 190 C degrees (350 F). Line a muffin tray with baking cups ( I made my own using baking paper). Alternatively, you can generously oil each muffin compartment with coconut oil.
Add the rice milk, oil, apple sauce to a large mixing bowl and stir to combine.
Next, sift in the cinnamon salt, baking powder and sugar. Stir it all together then add the grated carrot and walnuts. Mix everything until well combined.
Sift in the gluten free flour mix and stir until the flour is all incorporated.
Divide the batter evenly (I got 8 muffins out of my batter) and bake them in the oven for 15-20 minutes until the top of the muffins are slightly golden. Allow the muffins to cool for at least 10 minutes before eating (if you have the patience).
