Preheat the oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin well.
Place the oats into a blender and cover. Blend until the oats are as finely ground as possible.
Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
Fold in the grated carrots, walnuts, dates, and coconut.
Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.
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Notes
Flour alternatives: Although oats are by far the easiest, cheapest, and healthiest option for this recipe, you can try using almond or coconut flour instead.