Preheat oven to 350 degrees and prepare a muffin tin with papers or cooking spray.
In a large bowl, whisk together the flours, sugar, baking powder, salt, cinnamon, and baking soda
In a separate bowl mix together eggs, buttermilk, oil, and vanilla, followed by the carrots, apple, raisins, and nuts (if you’re using them). Add the flour to the mixture and stir until just blended, taking care not to over-mix.
Using an ice cream scoop (or spoon), fill the muffin cups with the batter. Bake for 23-26 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool in tin for a couple minutes before moving to metal racks to cool completely.