Preheat the oven to 375F
Soak raisins in hot water and set them aside.
Add water to flaxseed meal to create egg replacer. Set it aside.
Peel and grate carrots - which should produce 2 cups of grated carrots
Core and julienne cut an apple. Squeeze a whole lemon juice over it. Lemon juice prevents oxidation and makes apples tart which is perfect for this recipe.
Save a tablespoon of lemon zest. Either by using a citrus zester or chop the peel very finely.
If using fresh orange juice, cut and squeeze 1/2 cup orange juice.
In a small bowl, mix wet ingredients. Please note that if coconut oil is solid, warm up to liquid before mixing.
In a large bowl, whisk all the dry ingredients. Then add wet ingredients mixture.
Drain and squeeze water out from soaked raisins.
Combine all the fruit, nuts and seeds to the mixture.
Add raisins and lemon zest.
Line a 12 muffin pan and spray oil lightly.
Divide the batter among the wells of the prepared pan
Bake for 25-28 minutes until nicely domed and a cake tester inserted in a center of muffins comes out clean or little crumb attached.
Cool them in the pan for 5 minutes. Take them out and finish cooling off on a rack.