Preheat the oven to 375°F and line a muffin tin with muffin liners.

Microwave 1 cup of water for 1 minute, add the raisins to the hot water, and let them soak for 5-10 minutes while you shred the carrots and apple.

Either by hand (using a box grater) or in your food processor, shred the carrots and apples.

To a large bowl, add the flour, brown sugar, ground flax, baking soda, salt, cinnamon, and ground ginger, and whisk to combine.

To the dry ingredients, add the shredded carrots and apple, and mix until well combined.

To a separate bowl, add the applesauce, eggs, vanilla extract, butter (or coconut oil), and orange juice, then whisk to combine.

Pour the wet ingredients into the carrot, apple, and dry ingredient mixture. Mix until just combined.

Add the raisins, shredded coconut, and chopped pecans to the bowl, folding them in until just combined.

Spoon the morning glory batter into the lined muffin tins -- this amount of batter makes 21 muffins.

Bake the muffins at 375°F for 23-25 minutes, until a toothpick inserted into a muffin comes out clean.

Enjoy!