Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. You can also spray the muffin holes with cooking spray.

Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms.

Add the applesauce (or mashed bananas) to a large bowl along with the eggs, oil, brown sugar (if adding), and vanilla extract. Mix until the wet ingredients are completely combined.

Stir the oat flour, baking powder, sea salt, ground cinnamon, and ground ginger (dry ingredients) into the batter.

Transfer the remaining ingredients (grated carrot, shredded coconut, chopped nuts, and raisins to the mixing bowl and stir everything together.

Transfer the muffin batter to the muffin pan, filling the holes all the way up. If desired, sprinkle the top of the muffins with extra shredded coconut or chopped nuts.

Bake on the center rack of the preheated oven for 22 to 28 minutes, or until muffins are golden brown on top and test clean.

A great way of telling whether or not muffins are fully cooked is by taking the internal temperature. To do so, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. The muffin is fully cooked if it has reached 190 degrees Fahrenheit or higher.

Allow the muffins to cool completely before attempting to peel off a muffin paper to eat for the best results. If you try peeling off the muffin papers before the muffins have cooled, you’ll lose a decent amount of muffin to the paper.