Pulse the rolled oats in a blender or food processor until it's the consistency of coarse cornmeal. You don't need superfine powder, it's okay if there are larger grains of oatmeal. Allow this oatmeal to cool for a little while as you measure out the remaining ingredients.
Combine the flour, oat flour, salt, cinnamon, baking powder and soda, ginger, and cardamom in a mixing bowl. Set this bowl aside.
In a separate bowl, whisk together the eggs, sugar, oil, and until they look light and airy. Add the shredded carrots, chopped nuts, coconut flakes, and drained pineapple to the egg-sugar mixture and fold them in using a rubber spatula.
Add the dry ingredients to the bowl and blend everything together justuntil the flour has been absorbed. Don't overmix the batter. At this point the batter should be thick.
After you have mixed the batter, use a portion scoop to fill your prepared muffin cups 2/3rds full.Bake the muffins in the pre-heated oven for 18-22 minutes, or until a toothpick, inserted into the center of a muffin comes out clean.
Once the muffins are fully-baked, remove the pan from the oven and allow them to cool on the counter for 5 minutes before de-panning and allowing the muffins to cool completely on a cooling rack.
These muffins are great for freezing. Just bag the cool muffins in freezer storage bags and freeze for up to two months. Recommended nuts: walnut, pecans, pistachios, macadamia, or peanuts.