Preheat oven to 350 degrees. Oil a 24 mini muffin-cup pan.
In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well.
In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil.
Add the wet ingredients to the dry and whisk together. Then add dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!
Spoon batter into oiled muffin cups and bake for about 10 to 15 minutes. Cool muffins on a wire rack.