Preheat oven to 350°F. Place 12 paper or silicone muffin cups in your muffin tin.
Add walnuts to a baking sheet and place in oven to toast. Stir walnuts after 5 minutes. Allow to toast about 5 minutes longer or until the walnuts are golden and fragrant. Remove from oven and allow walnuts to cool. Once cool, chop walnuts and set aside.
In a medium bowl, combine dry ingredients: flour, rolled oats, baking soda, baking powder, salt, cinnamon and ground ginger.
In a large bowl, whisk together eggs, coconut sugar, applesauce, avocado oil, vanilla extract, shredded apples and shredded carrots.
Pour the flour mixture into the bowl with the wet ingredients and stir until mixture is just combined. Don’t over-mix!
Gently fold in raisins, shredded coconut and walnuts.
Spoon the batter evenly into 12 muffin tins.
Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.