• Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
• In a large bowl, place the flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well.
• Add the brown sugar, and mix, breaking up any lumps in the brown sugar.
• Add the shredded carrots, shredded apple, dried fruit, and coconut chips, and mix to combine.
• In a separate small bowl, place the oil, eggs, vanilla, and sour cream, whisk to combine well.
• Create a well in the center of the large bowl of dry ingredients, add the wet ingredients, and mix to combine. The muffin batter will be thick but soft.
• Fill the prepared wells of the muffin tin completely full of the muffin batter, then shake the pan back and forth to distribute the batter evenly in each well.
• Sprinkle the top of each muffin with the (optional) whole oats.
• Place the muffin tin in the center of the preheated oven and bake, rotating once, until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean (about 22 minutes).
• Remove the tin from the oven and allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely.
• Repeat with the remaining batter.

Storage instructions.

• Store muffins in an airtight container at room temperature for 2 days. Freeze any leftover muffins tightly wrapped in a freezer-safe container for up to 2 months.