Preheat the oven to 350F and grease a mini muffin tin with coconut oil. Set aside
Grate the carrots finely.
In a small bowl mix together the dry ingredients: flour, baking powder, salt, cinnamo. Mix and set aside.
In a large bowl combine the wet ingredients: vanilla, eggs, coconut oil, maple syrup, applesauce. Whisk for 1 min.
Quickly combine the dry ingredients into the wet ones. Do not overmix. Add the carrots and oats. Mix.
Scoop the mix into the mini muffin tin. I used 1 teaspoon of mix for each hole.
Bake in a preheated oven for 18 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to cool completely. Enjoy!