Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners or lightly grease with coconut oil.
Prepare mix-ins, peel and dice apple, peel and shred carrot and chop walnuts. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, maple syrup, eggs, almond milk, and vanilla until smooth.
In a separate bowl, combine the dry ingredients: coconut flour, tapioca flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture, stirring until just combined.
Add the shredded carrots, diced apple, and walnuts, and stir until evenly distributed.
Divide the batter evenly into the prepared muffin tin (it should make about 12 muffins).
Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
