Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
Divide the batter between muffin tins; just over ⅓ cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15–18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.