Preparation: Preheat your oven to 350°F (175°C) and spray a muffin pan with non-stick spray or line with cupcake liners.
Mix Dry Ingredients: In a small mixing bowl, stir together oat flour, baking powder, baking soda, salt, cinnamon, and ginger.
Prepare Wet Ingredients: In another small bowl, combine applesauce and orange juice, then microwave until room temperature (about 15 seconds) to prevent the coconut oil from solidifying.
Combine Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil and sugar. Add applesauce mixture, orange zest, vanilla, and eggs, and whisk until well incorporated.
Mix Batter: Pour the dry ingredients into the wet ingredients and stir until well combined.
Fold in Carrots: Gently fold in the shredded carrots until evenly distributed throughout the batter.
Bake Muffins: Pour the batter into the muffin pan, filling each cavity about 3/4 full. Bake in the preheated oven for 15-17 minutes, or until the muffins are set on top and a toothpick inserted comes out clean.
Cool and Enjoy: Allow the muffins to cool in the pan for 10-15 minutes, then transfer them to a cooling rack until completely cool. Now, it's time to devour these delicious treats!