sweetened shredded coconut
cooked plain quinoa
Preheat oven to 375 degrees F. Spray 2 6-count large muffin tins with nonstick cooking spray.
In a small bowl, cover the raisins with hot water and allow to soak while you make the muffin batter.
Using a whisk, mix together the flour, cane sugar, baking soda, cinnamon, ginger and salt in a large mixing bowl.
Using a wooden spoon, stir in the carrot, zucchini, apple, coconut, almonds and quinoa into the flour mixture.
In a small mixing bowl, beat eggs, oil and vanilla extract together. Pour this into the flour mixture and stir just until uniformly combined. Drain raisins, then fold them into the batter.
Using a muffin scoop, evenly divide the batter into each of the 12 cavities of the tins. Bake muffins for 22-25 minutes, or until a tester comes out with just a few crumbs on it.
Allow baked muffins to cool in the tins for a few minutes, then remove muffins to a wire rack to finish cooling. Wrap any uneaten muffins tightly to prevent them from drying out.