Preheat oven to 350°F. Lightly grease your muffin tin, both inside and along the top edge. I usually use a silicone pastry brush and a bit of vegetable shortening. It just takes a few seconds. Or you could just use paper liners in your tray.In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, pecans, coconut, raisins (or cranberries), grated carrot and apple (I actually chose to add the apple to the wet ingredients instead because it was so juicy). Whisk together well.In another bowl or a large measuring cup, lightly beat the eggs, oil, and vanilla together (and apple, if you choose to do it the same way I did).Pour the wet ingredients over the dry, and gently stir together until just blended. It's okay if there are still some streaks of flour – with muffins, undermixing is always better than overmixing.Using a large spoon or ice cream scoop, portion the batter into the muffin tin. Bake for about 35 minutes, rotating the pan halfway through, until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool on a wire rack for about 5-10 minutes before removing from the muffin tin.