Preheat your oven to 350°F (moderate temperature). Line or grease a muffin tin.

In one bowl, whisk together the white whole wheat flour, wheat germ, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg.

In a separate larger bowl, beat the eggs until just combined. Then stir in the raw honey, extra virgin olive oil, vanilla extract, and orange zest until the mixture is homogenous.

Fold the grated carrots and grated apple into the wet mixture. Then add the shredded coconut, chopped pecans, and raisins.

Introduce the dry ingredients into the wet mixture and fold gently until just combined. Avoid overmixing to maintain a light texture.

Let the batter rest for 5 minutes if you want a lighter muffin top before filling the tins.

Spoon the batter into the lined or greased muffin tin, filling each cup approximately three-quarters full.

Bake in the preheated oven for about 18–22 minutes, or until a skewer inserted in the center comes out clean.

Let the muffins cool completely on a rack before transferring them to an airtight container.

Muffins stay fresh at room temperature for a couple of days. After that, freeze the muffins in a single layer on a sheet pan, then transfer to a freezer bag for up to two months.

Reheat from frozen in a 325°F oven until warmed through or microwave for 20–30 seconds.