Preheat oven to 350 degrees
In a large mixing bowl combine flours, baking powder, cinnamon, and salt. Set aside.
In another large mixing bowl whisk together eggs and coconut palm sugar until smooth and blended.
Then whisk in the crushed pineapple and vanilla extract.
Slowly whisk in the melted coconut oil and milk.
Make a well in the center of the flour mixture and pour in the wet ingredients. Slowly stir gently by hand until all the ingredients are blended and the flour mixture is moist. Please note at this time the batter will be very wet.
Slowly fold in the carrots, coconut, and nuts. The batter at this time will be a little thicker and resemble more of a muffin batter.
Spray a 12-cup muffin pan with cooking spray. Divide the batter among the muffin cups. I used a cookie scoop and filled each muffin cup with two scoops. This worked out quite well and made the muffins very even. Divide the 2 tablespoons of coconut evenly over the 12 muffins.
Bake the muffins for 20 -25 minutes or until a toothpick comes out clean after being inserted. Let the muffins sit in the pan for about 5 minutes and then take out of the pan and place them on a wire rack to finish cooling.