Preheat oven to 350 degrees F and grease a 12-cup muffin tin.
In a large bowl, combine teff flour, tapioca flour, ground flaxseed, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk together orange juice, applesauce, honey, and oil.
Add wet ingredients to the bowl with the dry ingredients and stir well.
Add the dried cranberries, carrots, apple, and walnuts (if using) and fold into the batter until just combined.
Spoon batter into muffin tin and bake for 25-30 minutes. When muffins are cool enough to handle, transfer them to a wire rack to cool.