Instructions

1. Preheat the oven to 375F degrees.
2. Lightly grease a standard 12-cup muffin tin, or line it with muffin liners.
3. In a small bowl, cover the raisins with hot water; set aside while you assemble the rest of the ingredients.
4. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, and salt. Stir in the carrots, apple, coconut, and walnuts; set aside.
5. In a separate bowl, beat together the eggs, coconut oil, vanilla, and orange juice.  Add wet mixture to the flour mixture, and stir until evenly moistened taking care not to over mix. 
6. Drain the raisins and stir them in.
7. Divide the batter evenly among the 12 cups.  They’ll be pretty full- almost to the top but that’s ok! If using the sunflower seeds, sprinkle them evenly over the muffins. 
8. Bake the muffins for 22-25 minutes in preheated oven or until they’re nicely browned and a cake tester inserted in the center of one of the inner muffins comes out clean.
9. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling completely.
10. Store any leftover muffins in an airtight container and store at room temperature for 2-3 days on the counter. Otherwise the muffins freeze beautifully.