1preheat oven to 350 degrees, line your muffin pan. Process coconut and walnuts in food processor until finely ground, about 30 seconds. Add flour, sugar,baking soda, baking powder,cinnamon, and salt and pulse until combined.Transfer mixure to a large bowl.
2Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (You should have about 1 cup juice)Bring juice to boil in 12 inch-skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly.
3whisk melted butter, cooled juice, eggs and vanilla together until smooth. stir wet mixture into dry mixture until combined, Stir in pineapple mixture, carrots and raisins.
4Divide batter evenly among muffin cups. Bake until toothpick inserted in center comes out clean, 24 to 28 minuted. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for at least 10 minutes before serveing. Enjoy.........