Preheat your oven to 375 degrees F, and lightly spray a 12-cup muffin tin with non-stick cooking spray. If you are using muffin liners, then lightly spray the inside of the liners. Set aside.

Place the raisins in a small bowl, and cover with hot water. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt

Stir in the shredded carrots, apple, coconut, walnuts, and sunflower seeds or wheat germ

In a separate smaller bowl, whisk together the eggs, oil, vanilla, and orange juice

Pour the egg mixture into the flour mixture and stir until just combined

Drain the raisins in a strainer, and stir them into the batter until combined

Divide the batter among the muffin cups. They will be almost full to the top

Bake in preheated oven for 25 – 28 minutes, or until a cake tester inserted in the center comes out clean

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely