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Preheat oven to 375℉. Line or grease a standard muffin tin (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).Note: Since these muffins have less added fat than traditional muffin recipes, I find that they stick to some paper liners. Consider spraying your paper liners with a little cooking spray. I have find that these particular liners or silicone liners work beautifully. Readers have also shared that they had no issue with muffins sticking when the muffin tin is well greased.
In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
Bake until golden brown and the muffins have an internal temperature of 200℉, about 20 to 23 minutes. Cool muffins in pan for 10 to 15 minutes, then enjoy warm or at room temperature.