Blend 1 c. of the oats into flour. In a mixing bowl, combine the oat flour, remaining 1/4 c. of oats, milled flax, cinnamon, salt, and baking soda.
Add the applesauce, honey, and vanilla to the oat mixture. Mix well. Let this batter sit for a few minutes to hydrate.
After a few minutes, stir in the shredded carrot, coconut, and raisins.
Spoon the batter into the wells of a greased mini muffin pan (all the way to the top). Bake for 15 minutes at 350 degrees F.
Let cool. Enjoy! (Store in the refrigerator to keep fresh up to 1.5 weeks).