Preheat the oven to 350F. Line a standard muffin tin with 12 parchment muffin cups.
In a high-speed blender or food processor, add the oats, seeds, nuts, cinnamon, baking soda, ginger, and salt. Blend until everything is roughly chopped and combined (you don’t want it blended into a fine flour - keeping it a bit chunky adds texture).
In a large bowl, add the mashed banana (or just add bananas and mash it in the bowl). Add the carrot, apple, raisins, oil, eggs, and vanilla and whisk until well combined. Transfer the dry ingredients from the blender into the bowl and stir until thoroughly combined. The batter will be thick.
Divide the mixture between the muffin cups, filling slightly above the brim. Bake for 35 minutes or until the tops are nicely browned and crisp.
Let cool (paper liners will remove more easily once cooled).