Pre heat oven to 190c/375f and grease a 12 cup muffin tray.
In a large mixing bowl, add the coconut oil, mashed banana, apple, carrot, apple puree, milk and eggs. Mix together until combined.
In a separate bowl add the spelt flour, almond flour, cinnamon, ginger, and baking soda. Gently stir to mix through
Add the dry flour mix to the wet ingredients and fold in gently until just combined.
Divide the batter evenly between the 12 muffin cups and sprinkle with the chopped walnuts (optional).
Bake muffins for approx. 35 mins or until the muffins are golden and a toothpick inserted into a muffin comes out clean.
Leave to cool in the muffin tray for 5 mins before transferring to a wire rack to cool completely.