First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest spraying your muffin liners with cooking spray just in case.
Next, use a cheese grater or food processor to grate apple and carrots (skin on or off, your preference!). We prefer to use a medium/large grate, so that we can taste the apple and carrot chunks.
Place grated apple and carrot on top of 2 pieces of paper towel and squeeze out as much moisture as you can.
Measure out ½ cup of shredded apples and ½ cup shredded carrots and place into a medium-size bowl along with the rest of the dry ingredients. Mix.
In a large bowl, crack 2 eggs and whisk. Add maple syrup, applesauce, orange juice, and vanilla extract, and mix again.
Add dry ingredients into wet ingredients and then mix.
Finally, add in melted coconut oil and mix again.
Fill each muffin cup only about 3/4 of the way full (these are going to be fluffy muffins!). Top each muffin with shredded coconut, chopped pecans, and flax seeds (optional).
Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
Let cool for 5 minutes and zest with fresh orange zest.
Then, remove from the muffin tin to continue cooling.