1. Preheat  oven to the temperature of 375 degrees Fahrenheit and lightly spray your muffin cups with oil.

2. In a clean small bowl, mix ground flaxseed and with warm water. Allow to sit for about 3 minutes to make the flax egg.

3. In another large mixing bowl, combine all the dry ingredients – oatmeal flour, gluten-free flour, baking powder, salt, ground ginger, cardamom powder, shredded coconut, chopped pistachios, and mix well. Finally, add the grated carrots and combine well.

4. In a separate bowl, mix all the wet ingredients- milk, flax egg, oil, and maple syrup. 

5. Add the the wet ingredients into the dry ingredients a little at a time as you mix. Keep adding the wet mixture and whisking them until you get a slightly thick consistency that is not  too thick.

6. Fill ⅔ of the butter in your muffin cups. Bake for 18-24 minutes or until ready. To check for their readiness, insert a clean toothpick in the muffin and pull it out; if the toothpick comes out clean, then the muffins are ready.

7. Place the muffins on a cooling rack and serve with milk, tea, or coffee.