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Preheat the oven to 350°F. Line a muffin pan with 12 paper liners and set aside.
Whisk together oil, cane sugar, brown sugar, vanilla and eggs in a large bowl for about 1 minute to incorporate air into the mixture. Set aside.
Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well.
Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter.
Scoop batter into muffin tin and bake until cooked through, about 25 minutes.