Preheat the oven to 375 degrees F. If not using a silicone muffin tin, prepare a muffin tin with liners or nonstick spray.
Add the oats to a food processor with an S blade and pulse until ground into a fine flour. The 2 cups of oats should yield about 1 and ¾ cups oat flour. You can also use pre-made oat flour in this amount.
Add the oats to a large mixing bowl, and stir in the baking powder, cinnamon, ground ginger, baking soda, and salt. Whisk until combined.
Add the wet ingredients to the bowl: eggs, applesauce, maple syrup, avocado oil (or other neutral-tasting oil), orange zest, and vanilla extract. Whisk until combined.
Prep the grated carrots and roughly chopped cranberries if you didn't do it before starting. I use a hand grater for the carrots and roughly chop the cranberries in my food processor, since I already have it out. You can also chop the cranberries with a knife. Fold the carrots and cranberries into the muffin batter, and stir with a rubber spatula until combined.
Spoon the muffin batter into the prepared muffin pan. I like to use an ice cream scoop. You will fill each cup almost all the way to the top.
Bake for 16 to 18 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and let them cool for a few minutes in the muffin pan. Enjoy them warm, or pop them out and transfer to a wire rack to finishing cooling.
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