Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup.
In a large bowl, mix the flaxmeal, whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk together the eggs, applesauce, melted coconut oil, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots, walnuts, and raisins if using.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.