Preheat the oven to 375°F. Line a 12 cup muffin tin with parchment liners. Tip: spray the insides of the papers to keep them from sticking. This recipe makes about 18 muffins, so you may have to do a second batch.**
Prepare the apple and carrots by shredding.
Cover the raisins with hot water, set aside, and let soak while you prepare the recipe.
Add the flours, sugar, baking soda, spices, and sea salt together in a large bowl and whisk together.
Add the shredded carrot and apple, coconut flakes, chopped nuts, sunflower seeds, and drained raisins to the flour mixture. Use a wooden spoon to combine.
In a separate bowl, beat together the eggs, melted coconut oil, vanilla, and orange juice.
Add the egg mixture to the flour and stir until evenly moistened.
Divide batter into muffins and bake for 26 to 30 minutes, until they form domes and spring back up when pushed. or a toothpick comes out clean.
Remove from the oven and let cool. After about 5 minutes, remove the muffins from the tin and let cool on a cooling wrack. These will keep at room temp for a few days, but you can keep them in the fridge or even longer to prolong their freshness.