Preheat your oven to 350 degrees. Spray a muffin pan with nonstick spray or line with paper liners.
In a large bowl, whisk together the almond flour, coconut, sugar, salt, cinnamon and baking soda.
In another bowl, combine the eggs, apple cider vinegar, oil and grated carrot.
Add the wet ingredients to the dry ingredients and fold in the raisins.
Spoon batter into muffin pan then prepare the streusel.
To make the streusel, combine all streusel ingredients and then spoon over prepared muffins.
Bake for 25-29 minutes, until golden. Let cool for 15 minutes before removing.
I like these best cold. I haven't tried freezing them but it should work just fine. Store muffins in the fridge for up to five days.