Step 1

Preheat oven to 375.

Step 2

In a large mixing bowl, combine all dry ingredients.

Step 3

Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.

Step 4

Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)

Step 5

Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.

Step 6

Fold in the raisins.

Step 7

Portion the batter into a muffin pan (we like silicone). Fill each cup right to the top with batter. (You'll have enough batter for 17 muffins)

Step 8

Bake for 20 minutes, until the tops are firm to the touch.

Step 9

Store leftovers at room temperature for one day, then refrigerate for up to five days, or freeze for up to three months.