Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Brush the wells of a regular muffin pan with oil, or use paper baking cup liners

Step 3

3 Place the raisins in a small bowl and pour hot water over them to cover

Step 4

4 Allow the raisins to soak as you prepare the remaining ingredients

Step 5

5 Arrange the walnuts and coconut on a baking sheet in a single layer; toast them for about 4 minutes, until they are fragrant and lightly browned

Step 6

6 Let cool

Step 7

7 Whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger in a medium bowl

Step 8

8 Whisk together the 1/2 cup of oil, the brown sugar and eggs in a separate mixing bowl until creamy and well combined, then whisk in the pineapple and its juice

Step 9

9 Drain the raisins, discarding the liquid

Step 10

10 Stir them into the pineapple mixture; then stir in the carrot, apple, vanilla extract and the toasted coconut and walnuts

Step 11

11 Add the flour mixture, stirring just until it is incorporated, to form a batter

Step 12

12 Divide the batter evenly among the wells of the muffin pan; bake (middle rack) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Step 13

13 Transfer the pan to a wire rack to cool for 5 minutes, then remove the muffins from the pan, placing them directly on the rack to cool completely