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  1. Preheat the oven to 375°F. Lightly grease eight cups of a muffin pan, or line them with papers and spray the insides of the papers.

  2. Place the raisins in a small bowl and cover them with hot water. Set them aside to soak while you assemble the rest of the batter.

  3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

  4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds.

  5. In a separate bowl, beat together the eggs, oil, vanilla, and water. Add to the flour mixture and stir until evenly moistened.

  6. Drain the raisins thoroughly and stir them in. The batter will be stiff.

  7. Divide the batter equally among the wells of the prepared pan, filling them almost full. Sprinkle with nuts or sunflower seeds.

  8. Bake the muffins for 24 to 27 minutes, until they've domed slightly (they won’t rise much) and a cake tester or toothpick inserted in the center of one of the muffins comes out clean.

  9. Remove the muffins from the oven, let them cool for 5 minutes in their pan on a rack, then turn them out of the pan to finish cooling.

  10. Wrap any leftovers airtight, and store at room temperature for up to two days; freeze for longer storage.