Preheat oven to 350 degrees. Prepare muffin tin by spraying with oil or use muffin papers. Set aside.
Using an electric mixer, beat the butter for 1 minute in a large mixing bowl. Add the brown sugar and honey and continue mixing for about 2 minutes.
Add the egg and mix to fully combine, about 1 minute.
Add 1 cup of flour, cinnamon, the flaxseed, baking soda and baking powder. Mix on low just until combined, about 30 seconds.
Add about half of the buttermilk and mix just until combined, about 30 seconds. Then, add the last 1 cup of flour and mix just until combined.
Add the last half of the buttermilk and mix until combined.
Dump in carrots, apples, raisins, and chopped pecans and fold into the batter until well distributed.
Use an ice cream scoop with a trigger to evenly scoop batter into muffin tins or fill muffin cups about ¾ full. Bake for about 18 minutes, or until toothpick inserted into center of muffin comes out almost completely clean.
Cool in pan for a few minutes then remove muffins and cool fully on a rack. Or enjoy warm, whatever you like!