Preheat your oven to 350 degrees Fahrenheit and line your muffin tins with silicone or paper muffin liners.

To prepare your flax eggs, add the ground flax and water to a small bowl and set aside to thicken.

Add the oat flour, coconut flour, oats, baking soda, and baking powder to a large bowl. Stir to combine. Blend the dates and water in a small blender until smooth. Add the blended dates, flax eggs, maple syrup, melted coconut oil, coconut milk, apple cider vinegar, cinnamon, and nutmeg. Stir until combined. Add the coconut, carrot, apple, raisins, and nuts and gently stir to combined.

Evenly fill 16 prepared muffin cups with the batter. Bake in the preheated oven for 30-33 minutes, or until a toothpick inserted comes out clean.