Line a standard size muffin tin with muffin liners or generously grease.
Combine almond flour, shredded coconut, baking soda, salt, and cinnamon in a large mixing bowl. Whisk to combine; set aside.
Add dates, bananas, lemon juice and zest, and coconut oil to the bowl of a food processor; process until smooth, scraping down as necessary. Add eggs and again, process until smooth.
Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined. Gently fold in blueberries.
Spoon batter into prepared muffin tins, filling each cup about ⅔ full.
Bake for 25-30 minutes or until muffin tops are set and a sharp knife or toothpick comes out clean. Cool in muffin tin on a wire rack.
Enjoy warm, at room temperature, or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.
Time Saving Tip: If you have a shredding disc for your food processor, shred carrots before processing wet ingredients - no need to wipe out the bowl in between.
To make 12 large muffins, fill muffin liners until gently mounded and increase baking time to 45-50 minutes.
The uncooked batter freezes very well. I like to portion the batter into muffin wrappers before freezing then thaw overnight in a covered muffin tin in the refrigerator the day before I plan to bake them.