Step 1

Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.

Step 2

Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.

Step 3

In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Step 4

Add carrots, apples, coconut, and walnuts. Stir to combine.

Step 5

In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.

Step 6

Add the wet mixture to the flour mixture and stir together until just incorporated.

Step 7

Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.

Step 8

Fill each muffin cup with about ⅓ cup of muffin batter. Each cup will be filled most of the way to the top.

Step 9

Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)

Step 10

Remove the muffins from the oven and allow them to cool to room temperature before serving.