Preheat oven to 350 degrees
Line muffin tins
Combine almond flour, coconut, baking soda, salt, and cinnamon in large mixing bowl with whisk
Place raisins, bananas, eggs, vinegar, and coconut oil in bowl of food processor and process until smooth
Add flour mixture to food processor and pulse until just combined
Transfer batter to large mixing bowl
Fold in carrots and nuts
Fill muffin tins about 2/3 full
Bake about 25 minutes
Cool on wire rack
Store, covered, in refrigerator