Preheat oven to 375 degrees. Using either a knife or peeler, remove the skin from the apple then finely dice it, set aside. Using a veggie peeler, knife, or cheese grater finely dice or shred the carrots. If shredding rough chop after shredding, set aside. Place pistachios in a zip lock bag then using something heavy and sturdy, like a rolling pin, crush until no large pieces remain, set aside.
Combine flour, baking soda and powder, brown sugar, salt and spices in a large bowl and stir together until combined. Add all remaining ingredients and stir until well combined. See Notes for Water Tips*
Line muffin pan with cups or spray with cooking spray. Fill each cup to the top and sprinkle with additional shredded coconut if desired. Bake on the center rack for 15-18 minutes until golden and a tooth pick comes out clean. Serve warm, enjoy!