Vegans only: If using a flax/chia egg: add 2 TBSP flaxseed or chia seed to a bowl with 6 TBSP water. stir and let it sit for 15 minutes until it has a goopy consistency (like an egg!)
Preheat the oven to 350 F. Prepare a muffin tin with liners or cooking spray.
Mix the flour, white sugar, brown sugar, salt, cinnamon and baking soda in a large bowl.
Mix in the grated carrot, apple, raisins, walnuts, coconut and flaxseed.
Add the butter and eggs/flax eggs to the bowl and mix well until the wet and dry ingredients are fully combined. The batter will be on the thicker side.
Use a 1/4 measuring cup to add the batter to the muffin tin. You might have a little extra batter leftover for more muffins (or a mug cake, which is what I did!). Bake for 20-25 minutes. That's it!