Preheat the oven to 350°. Line a muffin tin with 10 muffin liners.
In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, and ground ginger.
In a large bowl, whisk together the wet ingredients: eggs, coconut oil, honey, and vanilla extract.
Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and diced peaches.
Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. My smaller muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.