Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. If you don't have parchment paper on hand, spray the bread pan with cooking spray.

Transfer the oats to a high-powered blender and blend for 30 seconds on high speed, or until a flour forms. 

Mash the bananas in a large bowl until they are creamy. 

Add in the eggs, avocado oil, pure maple syrup, vanilla extract and cider vinegar and whisk until all of the wet ingredients are combined.

In a separate bowl, stir together the oat flour, baking powder, sea salt and ground cinnamon (dry ingredients).

Add the flour mixture to the bowl with the wet ingredients and mix well until a thick muffin batter forms.

Stir in the grated carrots and grated apple, followed by the shredded coconut, raisins, and pecans. Mix everything together so that all the goodies are well-distributed throughout the muffin batter.

Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, sprinkle the top of the batter with more chopped pecans.

Cover the loaf pan with aluminum foil and bake for 40 minutes. Remove the foil from the pan and bake for another 20 to 35 minutes, or until the bread tests clean and is golden brown on top.

Baked goods are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. Insert a digital thermometer into the center of the bread and wait until the numbers stop moving to get an accurate read. Based on the temperature, bake longer if necessary.