• Line the muffin pan with paper liners. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
• If you plan to make your own oat flour, make sure it is very finely grind. More details in the post below

Prepare the batter:

• In a large mixing bowl, add coconut sugar, molasses and eggs. Whisk vigorously for 30-40 seconds until all are incorporated
  
• Add coconut milk, oil, and ground flax seeds. Whisk again to combine. Let the mixture sit for 10 minutes to let the flax seeds hydrate
  
• Combine all the dry ingredients in a different large mixing bowl and set aside while waiting for the flax seeds to soften
  
• Pour the flax seeds mixture into the dry ingredient bowls. Stir until the mixture is thoroughly combined
  
• Add the grated carrots and dried fruit mix and mix to combine
  
• Use an ice cream scoop or a spoon to distribute the batter into the muffin pan. Fill it up all the way to the top. Sprinkle with turbinado sugar on top
  

Baking:

• Place the muffin pan on the middle rack and bake for 35-40 minutes or until the top bounces lightly when you gently press on it and no longer wet. A toothpick inserted into the center of the largest muffin comes out clean

Cooling:

• Remove the pan from the oven and place on top of a cooling rack. Let the muffins cool in the pan for 5 minutes and then remove from the pan and place on a cooling rack to cool down completely
  
• These muffins taste even better the next day as the flavors have developed. They feel a bit dry on the same day they are baked but very moist the next day