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 for 5 seconds, Speed 10 (or until finely grated). Set aside in a separate bowl.
Place the eggs, melted coconut oil, mashed banana and honey into the Thermomix bowl and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
Add the brown sugar, sea salt, bi-carbonate soda, cinnamon and almond milk and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
Add the reserved grated carrot and apple, rolled oats, almond meal and plain flour and mix for 5 seconds, Reverse, Speed 5. 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 they are lightly golden and spring back when touched. Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.