Preheat oven to 220C/430F. Lightly grease or line a 12-hole muffin pan with muffin liners.
In a large mixing bowl, combine together oat flour, baking powder, cinnamon powder, and baking soda.
2 ¾ cups oat flour, 1 tablespoon baking powder, 1 teaspoon cinnamon powder, ½ teaspoon baking soda
Then, add in the rest of the ingredients. Mix until everything is well incorporated. The batter will be on the thicker side.
½ cup shredded carrots, ½ cup shredded zucchini, ½ cup shredded apple, ½ cup applesauce, ½ cup maple syrup, ¼ cup cashew butter, 1 teaspoon vanilla extract
Spoon batter into each muffin hole about ¾ of the way full.
Bake for 10 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes. Insert a toothpick down the muffins to check for doneness. They are done baking when the toothpick comes out clean.
Let muffins set in the pan for a couple of minutes, then transfer them to a cooling rack to allow them to cool down further. Your muffins are ready to be enjoyed!