Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated carrots, grated apple, raisins, nuts, and coconut (if using).
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature.
Store any leftovers in an airtight container.