Soak raisins in hot water for 30 minutes to plump them.

Drain the soaked raisins thoroughly.

Preheat oven to 350°F (175°C).

Grease or line fifteen 1/2-cup muffin cups.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

Add raisins, grated carrots, grated apple, almonds, and coconut to the dry ingredients.

In a separate bowl, beat eggs, vegetable oil, applesauce, and vanilla until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Divide the batter evenly among the prepared muffin cups.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before removing.

Serve the muffins at room temperature.