Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add eggs, orange juice, coconut brown sugar and non-dairy milk. Whisk together to combine.

In a separate bowl, add shredded carrots, oat flour, almond flour, tapioca flour, baking soda, sea salt and pumpkin pie spice. Stir to combine.

Add the carrot mixture into the wet mixture and stir to incorporate.

Add a spoonful of batter into a lined muffin tin and bake for 30 minutes.

Allow muffins to cool and enjoy!