Pre-heat the oven to 175º/350ºF. Grease with sunflower oil or melted coconut oil 8 muffin tins.
In a large bowl, sift the flours, baking powder, baking soda, salt and cinnamon. Add the sesame seeds and stir well to combine.
In another bowl, whisk together the flax seed mixture, nut milk, tahini and agave nectar, until well incorporated.
Add the wet mixture to the dry ingredients stirring well to combine. Finally, add the grated carrots.
Pour the mixture into the greased muffin tins. Bake in the oven for 20 to 25 minutes (mine took exactly 23minutes). Let the muffins cool a bit in the tins before unmolding and transferring them to a cooling rack. Eat!