Carrot Cake Muffins

Preheat oven to 350 degrees. Oil 18 muffin cups. Sift together flour, baking soda and cinnamon in a large bowl. Stir in sugar and salt. Add carrots, pecans, raisins and coconut and toss to combine. Whisk together eggs, oil and vanilla in a medium bowl. Stir in shredded apple. Stir egg mixture into flour mixture until well combined. Divide batter between muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes until a toothpick comes out clean. Transfer pan to a rack and cool 5 minutes. Turn out muffins onto rack and cool completely. Store muffins in an airtight container at room temperature.