Preheat oven to 375 degrees. Lightly grease a 12-cup muffin tin, or line with papers and spray the insides of the paper.

In a small bowl, cover the raisins with hot water, and set aside to soak while you assemble the rest of the recipe

In a large bowl, whisk together flours, sugar, baking soda, spices, and salt.

Stir in the carrots, zucchini, apple, coconut, nuts, and sunflower seeds or wheat germ.

In a separate bowl, beat together the eggs, oil, vanilla, and orange extract.

Add to the flour mixture and stir gently until moistened.

Drain the raisins and stir in the batter.

Divide the batter evenly among the 12 muffin cups.

Bake muffins for 25-28 minutes or until nicely browned and domed and a toothpick inserted in the center of one of the muffins comes out clean.

Remove from oven and let cool in the pan placed on a wire rack for 5 minutes. Wrap any leftovers airtight and store at room temperature for several days. Freeze for longer storage.