Preheat oven to 350 degrees. Line a muffin tin with 9 paper cups. If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Whisk well and set aside.

In a large bowl combine gluten free flour blend, cooked quinoa, coconut palm sugar, cinnamon, baking powder, baking soda and sea salt.

Combine milk and lemon juice in a small bowl. Set aside to curdle. If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Set aside to thicken.

In a medium bowl combine milk mixture, eggs or flax eggs and applesauce. Whisk until well combined. Add coconut oil and vanilla extract. Stir until combined and then add wet mixture to the dry mixture.

Stir in carrots until just combined and spoon batter into cups. Bake for 22 to 28 minutes, until a toothpick comes out clean.

Cool in pan for 10 minutes and then transfer to a wire rack to continue cooling. Top with cinnamon drizzle if desired.

Cinnamon Drizzle In a small bowl combine all ingredients. Add additional milk until desired texture is achieved.