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Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
In a large microwave-safe bowl, combine the almond butter and butter. Place in the microwave for about 30 seconds, or just long enough for the butter to melt and the almond butter to soften. Whisk until smooth, then let cool slightly.
Add the eggs, maple syrup, and vanilla, beating to combine.
Fold in the carrot and zucchini until evenly distributed.
Sprinkle the almond flour, oats, cinnamon, ginger, baking soda, and salt on top. Fold until no streaks of almond flour or other dry ingredients remain.
Add the raisins and stir to combine.
Using a ⅓ cup cookie scoop or measuring cup, evenly distribute the batter into the prepared pan.
Bake until the tops spring back when pressed and a cake tester inserted in the center comes out clean, about 25 minutes.
Let cool before enjoying.