Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with liners and set aside.
Place the carrot and apple into the Thermomix bowl and mix on Speed 10 for 5 seconds (or until finely grated). Set aside in a seperate bowl.
Place the eggs, melted coconut oil, mashed banana and honey into the Thermomix bowl and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
Add the brown sugar, sea salt, bi-carbonate soda, cinnamon and almond milk and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
Add the reserved grated carrot and apple, rolled oats, almond meal and plain flour and mix on Reverse, Speed 5, 5 seconds. Scrape down the sides and repeat for a further 2-3 seconds.
Divide the mixture amongst the prepared muffin tray holes (filling to the top). Sprinkle over the chopped nuts. Bake for 20-25 minutes, or until golden.
The muffins are cooked when the muffins are lightly golden and spring back when touched. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store in a container at room temperature for 3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil) for 3 months.