Preheat oven to 350 degrees, spray muffin pan with coconut oil cooking spray.
To prepare your flax eggs, add 2 tbsp ground flaxseed to 5 tbsp water, stir well and let sit 5 minutes.
Add carrots to the bowl of a food processor, pulse 10-15 seconds, or until carrots are chopped fine.
Add remaining ingredients - rolled oats, garbanzo bean flour, packed dates, melted coconut oil, applesauce, maple syrup, flax eggs, white vinegar, baking soda, cinnamon, and pinch of salt.
Process another 20 seconds or until all ingredients are well combined. Divide batter among 12 muffins, top with desired toppings, and bake 17-18 minutes.
Allow to cool 5 minutes, then remove and enjoy! Store in airtight container.