Preheat oven to 350ºF (180ºC) Place 12 cupcake liners into a 12-count tin.
Add all dry ingredients into a large mixing bowl and whisk to combine. Set aside.
In a small saucepan melt together coconut oil, honey, and vanilla extract over medium heat (about 1 minute). Whisk together then set aside to cool slightly.
Add all wet ingredients to a food processor or blender and process until only tiny carrot chunks are visible. Pour mixture into the large mixing bowl with the dry ingredients and fold gently until just combined.
Spoon batter into the tin and bake for 18-22 minutes or until a toothpick comes out clean when inserted into one of the middle muffins.