Preheat the oven to 375 degrees F. Lightly oil a muffin pan with grapeseed or olive oil.
In a separate bowl, stir together oat flour, oats, baking powder, salt, cinnamon, ginger, and lemon zest.
Add the flour mixture to the egg mixture and mix until combined. Add the remaining ingredients (raisins, shredded carrot, walnuts, shredded coconut, honey) and mix until combined.
Fill the muffin holes to the top (oat flour does not rise as much as wheat flour) and bake for 13 to 15 minutes or until the muffins test clean.