3/4 cup sweetened shredded coconut, toasted 1/2 cup walnuts, toasted 2 1/4 cups all purpose flour 3/4 cup sugar 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon baking powder 3/4 teaspoon salt 1 (8-ounce) can crushed pineapple 1 Granny Smith apple, peeled, cored, and shredded 8 tablespoons (1 stick) unsalted butter,melted and cooled slightly 3 large eggs 1 teaspoon vanilla extract 1 1/2 cups shredded carrots (2-3 medium) 1 cup golden raisins
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.
2. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ΒΌ cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)