Preheat oven to 350°F. Line a 24-cup mini muffin tray with paper cups OR grease well with extra coconut oil and set aside.
In a large bowl stir together coconut, almond and quinoa flours with baking soda, salt and cinnamon. Stir in grated carrot, apple, coconut and raisins until well coated with flour mixture.
In a separate bowl whisk together eggs with coconut oil, maple syrup, coconut milk and vanilla. Add to flour mixture and stir to combine.
Scoop out muffin batter into cups, filling each one 3/4 full. Bake for 12-14 minutes, or until a tooth pick inserted into the centre comes out clean. Allow to cool completely on a rack and remove paper before giving to small child or baby. Freeze for use later on and allow to thaw at room temperature.
NOTE: For larger muffins (i.e. older kids or adults) fill a 12-cup tin with paper liners ans scoop batter in to each cup, about 2/3 full.