Preheat the oven to 350 F.
Line a standard 12-cup muffin tin with paper liners.
Grate the apple and the carrot with the box grater.
In a medium sized bowl add the almond flour, ground flaxseed, cinnamon, baking powder, baking soda, salt, eggs, olive oil, maple syrup. Stir to combine.
Stir in pumpkin seeds, sunflower seeds, dried cranberries.
Using an ice cream scoop or large spoon, scoop the mixture into prepared muffin cups.
Bake about 25 min. Muffins should look golden brown.