Combine the almond flour, cinnamon, baking soda, salt, and shredded coconut together in a large bowl. Then, mix in the shredded carrot and apple until combined.
In a separate bowl, whisk together the coconut oil, eggs, maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently combine.
Mix in the chocolate chips and banana pieces. The batter will be very thick.
Pour the muffin mixture into a generously buttered muffin tin. This recipe will make 12 large muffins. 11 for you and 1 for somebody else. At this point, I sprinkled the top of each muffin with a generous pinch of whole cane sugar. Just for fun.
Bake in a preheated 350 degree oven for 40-50 minutes or until golden and cooked through.