Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it.

Soak the raisins in hot water for about 10 minutes, then drain.

In a mixing bowl, whisk together whole wheat flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Fold in grated carrots, diced apple, shredded coconut, walnuts, and any optional seeds.

In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and orange juice.

Combine the wet and dry mixtures, stirring until just combined.

Fold in the drained raisins into the batter.

Spoon the batter into the muffin tin, filling each cup almost to the top.

Bake for 25 to 28 minutes until a toothpick comes out clean.

Let cool for 5 minutes before transferring muffins to a wire rack.