Preheat oven to 350. Spray a muffin pan with cooking spray, or line with cupcake liners.
Add all dry ingredients to a small mixing bowl (oat flour, baking powder, baking soda, cinnamon, nutmeg and salt) and stir them together.
To a large mixing bowl, add your coconut oil, mashed banana, and applesauce and whisk together. Next, add your milk, vanilla and eggs and whisk together again till well combined.
Add your dry ingredients to your wet ingredients, and stir till well combined. Gently fold in your carrots, coconut, and walnuts.
Fill each muffin cup 2/3 full with muffin batter and bake for 18-20 minutes.
Let cool, and devour!
*These muffins store best in the fridge, and last 5-7 days. They are also freezer friendly.