- Preheat the oven to 350˚F and line a 12-cup muffin tray with paper liners.
- In a large bowl sift together the gluten free mix, tapioca starch, baking powder, baking soda, ginger, nutmeg and cinnamon. Stir in the salt, almond flour, oat bran and sugar.
- In a medium size bowl or jug whisk together the flax meal (or chia seeds) and water. Whisk until gelatinous. Add the oil, milk, yogurt, molasses and vanilla extract and mix well.
- Make a well in the centre of the dry mixture and pour in the wet. Gently mix together until almost combined. Add the raisins and chopped walnuts and mix again until fully incorporated but do not over mix. Scoop the batter into the muffin cups and bake in the oven for 20 to 30 minutes until and toothpick comes out clean.