1. Heat your oven to 350°F (180°C).
2. Grease a muffin pan or use paper liners.
3. In a big bowl, mix the flours, sugar, cinnamon, nutmeg, baking soda, and salt well.
4. In another bowl, beat together the eggs, applesauce, oil, and vanilla.
5. Add the carrots, zucchini, apple, pineapple, coconut, and pecans to the wet mix. Stir gently.
6. Pour the wet ingredients into the dry ones and mix just until combined; don’t overmix it.
7. Spoon the batter into the muffin cups, filling them about two-thirds full.
8. Sprinkle extra coconut on top if you like.
9. Bake for 20–22 minutes.
10. Check by poking a toothpick in the center; if it comes out clean, they’re done.
11. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely.

These muffins are packed with fruit and veggies, naturally sweet, and perfect for breakfast or a snack. Give them a try!