Preheat oven to 190 degrees celsius.
Line a 12-hole muffin tin with liners and set aside.
Place the eggs, coconut oil, mashed banana and honey into a large bowl and whisk to combine.
Add the grated apple, brown sugar, salt, bi-carb soda, cinnamon and almond milk and whisk together.
Very gently fold through the grated carrot, rolled oats, almond meal and flour.
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 a toothpick inserted into the center comes out clean.
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 2-3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil).