Good 4 You Zucchini Carrot Muffins

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds or walnuts
3/4 cup raisins
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup coconut or vegetable oil
1 teaspoon pure vanilla extract

Gently toss together carrot, zucchini, apple, coconut, nuts and raisins; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffins cups (I recommend Pampered Chef Stoneware Muffin Pans) two-thirds full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool a few minutes before removing to wire rack.