Step 1

Preheat oven to 350F degrees. Line 2 muffin tins with paper cups, enough for 18 muffins.

Step 2

In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt; set aside.

Step 3

In a separate large mixing bowl, mix together the oil, eggs, and vanilla. Add in the shredded carrots, shredded apple, pineapple, coconut flakes, nuts, and raisins; mix until thoroughly combined.

Step 4

Fold the dry mixture into the wet, stirring just until combined (do not over mix).

Step 5

Scoop the batter into the prepared 18 muffin cups, about 3/4 full.

Step 6

Bake the muffins for 25-27 minutes until golden and a toothpick inserted in the center comes out clean.

Step 7

Remove the muffins from the oven and cool for at least 10 minutes. Serve warm or at room temperature.