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Heat the oven to 375°F. Line a 12-cup muffin tin with liners.
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In a large mixing bowl, whisk together the egg and the olive oil. Whisk in the mashed banana, maple syrup, applesauce, milk, and brown sugar until well combined.
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In a separate bowl, whisk together the salt, baking soda, spices, almond meal, and gluten-free flour blend. Stir in the oats and combine well.
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Add the bowl of dry ingredients to the bowl of wet ingredients, then stir to combine, using a wooden spoon. Stir in the grated carrots, coconut, currants, and chopped walnuts to combine.
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Divide the batter evenly among the prepared muffin tins, filling them to the top. Top each batter cup with a walnut half, a few pepitas, and a sprinkling of sanding sugar. Bake, rotating the pan about halfway through cooking, until the muffins bounce back when touched, don’t feel spongy, are deep golden brown, and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
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Remove from the oven and let the muffins cool in the pan for 15 minutes. Gently remove the muffins to a wire rack to cool completely.