Preheat the oven to 350 degrees F.
Add the dry ingredients to the bowl of a stand mixer with a paddle attachment: all purpose flour, oat flour, baking soda, baking powder, salt and cinnamon. Mix together at low speed until well combined.
Add the sugar, ghee, eggs and vanilla. Mix gently until incorporated.
Add the oats and flaked coconut. The mixture will be very dry at this point, but the moisture will come from the carrots and pineapple when added. Beat at high speed until the batter has a thick and even consistency.
Using an ice cream scoop, divide the batter into each well of the muffin tin. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Place on a cooling rack and let cool to room temperature. Store in the fridge for a week.