3/4cupshredded coconut(fresh or dried, see note below)
Preheat oven to 350° F (177° C).
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, oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a large bowl, mix the flax mixture, coconut oil, vanilla, and applesauce. Stir in coconut sugar until blended.
Slowly add the dry mixture to the wet mixture and stir until combined.
Fold in the shredded coconut, carrots, and raisins until well incorporated.
Using a spoon or a large scoop, 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 of the tips and FAQ above before making this 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 Gluten Free All Purpose Baking Flour (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.