Preheat oven to 400º. Line a regular muffin tin with paper liners or butter the cups generously.

In a large bowl, whisk together the flours, wheat germ, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate bowl, whisk together the brown sugar and eggs.

Whisk in the coconut oil [which may clump up a bit - no problem] lemon juice and zest and buttermilk.

Mix the carrots into the egg mixture.

Using a large rubber scraper, fold the wet ingredients into the dry. Don't over mix, which will result in a tough texture - a few dry bits here and there are not a problem.

Portion the batter evenly in the muffin tin.

Bake at 400º for 5 minutes, and then lower the heat to 350º and continue for about 25 minutes, turning the tin half way through to ensure even baking.

Test for doneness- a toothpick or skewer inserted near the center of a muffin should have no more than a few moist crumbs on it.

Turn the muffins out on a rack to cool for a bit, and then serve warm with soft butter, cream cheese, jam or whatever you like.

Wrap leftovers tightly - they will stay nice for a few days, though you may want to rewarm them.