Preheat your oven to 350 and spray a muffin pan with non-stick spray, or line with cupcake liners.
In a small mixing bowl, stir together your dry ingredients (oat flour, baking powder, baking soda, salt, cinnamon and ginger).
In a small bowl, combine your applesauce and orange juice and microwave till they are room temperature (maybe 15 seconds or so). This will help to stop the coconut oil from returning to a solid state.
Next, In a large mixing bowl, whisk together your coconut oil and sugar. Pour in your applesauce, orange juice, orange zest, vanilla and eggs, and whisk together until all is well incorporated.
Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated.
Lastly, add your shredded carrots and fold them into your batter.
Pour your batter into the muffin pan, filling each cavity about 3/4 way full.
Bake in the oven for 15-17 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.
After cooling for about 10-15 minutes, remove them from your muffin pan to a cooling rack, till they are completely cool.
*These muffins are best stored in a fridge and will last about a week. *Please note: If you are using homemade oat flour (from grinding up oats) ensure that the flour is fine, or these muffins will turn out a bit crumbly. I prefer to use my Ninja Blender to blend oat flour.