• Start by preheating your oven to 350°F and position a rack in the center. Prepare a 12-cup muffin tin by lining it with paper liners to avoid sticking.

Preparing the Muffin Mixture:

• In a large mixing bowl, combine the almond meal, oats, chopped pecans, raisins, optional chocolate chips, cinnamon, nutmeg, baking soda, and salt. Stir thoroughly to ensure all dry ingredients are well mixed.
• In another bowl, whisk the eggs and then mix in the shredded apple, grated zucchini, grated carrot, melted coconut oil or butter, honey, and vanilla extract until everything is well blended.
• Carefully incorporate the dry ingredients into the wet mixture using a rubber spatula. Make sure to mix just until combined to avoid overmixing.
• Spoon the batter evenly into the muffin cups, filling each one to the top. Place the muffin tin into the preheated oven and bake for approximately 25 minutes, checking around the 22-minute mark. The muffins are ready when their tops are golden and a toothpick comes out with a few moist crumbs.
• Allow the muffins to cool for a short time before removing them from the pan. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.