Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
Combine Dry Ingredients
In a large bowl, whisk together the flours, baking soda, spices, salt, and brown sugar. Use your fingers to break up any lumps in the sugar.
Prepare Fruits and Mix-ins
Grate the carrots and apple using a box grater or food processor. Drain the crushed pineapple thoroughly.
If using raisins, soak them in hot water for 5–10 minutes to plump, then drain.
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, oil, vanilla extract, and orange juice (if using). Stir in the drained pineapple and orange zest.
Combine and Fold
Add the wet ingredients to the dry mixture. Gently fold together until just combined-avoid overmixing to prevent dense muffins.
Fold in the grated carrots, apple, coconut, raisins, and nuts until evenly distributed.
Fill and Bake
Fill each muffin cup about three-quarters full with the thick, chunky batter.
Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success