Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
Slowly add the dry mixture to the wet mixture and stir until combined.
Fold in the carrots and raisins until well incorporated.
Divide batter into the 12 muffin cups.
Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Please read all info above before making the recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour.
Brown sugar may be used in place of the coconut sugar.
Leftovers will keep for 3-4 days and are great warmed up in the microwave for a few seconds.