Preheat the oven to 350 degrees.
Prepare 2 mini muffin pans by spraying muffin cavities with cooking spray. Set aside.
In a large bowl mix together by hand the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.
Add the carrots, pecans, chia seeds, hemp seeds, coconut and stir by hand to full incorporate.
In a separate smaller bowl, combine the buttermilk, canola oil, eggs and vanilla.Whisk to combine.
Add wet ingredients to the larger bowl of dry ingredients. Stir by hand to just combine; do not overmix.
Spoon into muffin tins filling each cavity 2/3’s full.
If using the Cinnamon-Sugar topping:Sprinkle each muffin with a bit of the cinnamon-sugar topping if desired.
Bake in the middle of the oven for 12 minutes. Check for doneness by inserting a toothpick and checking if it comes out clean as well as brownness on the top of the muffins.
.Remove from oven.Place pans on a cooling rack and allow to cool for 15 minutes prior to removing from the pan. Allow to cool fully before eating.