0 Preheat the oven to 375°F and line a muffin tin with muffin liners.
1 Microwave 1 cup of water for 1 minute, add the raisins to the hot water, and let them soak for 5-10 minutes while you shred the carrots and apple.
2 Either by hand (using a box grater) or in your food processor, shred the carrots and apples.
3 To a large bowl, add the flour, brown sugar, ground flax, baking soda, salt, cinnamon, and ground ginger, and whisk to combine.
4 To the dry ingredients, add the shredded carrots and apple, and mix until well combined.
5 To a separate bowl, add the applesauce, eggs, vanilla extract, butter (or coconut oil), and orange juice, then whisk to combine.
6 Pour the wet ingredients into the carrot, apple, and dry ingredient mixture. Mix until just combined.
7 Add the raisins, shredded coconut, and chopped pecans to the bowl, folding them in until just combined.
8 Spoon the morning glory batter into the lined muffin tins -- this amount of batter makes 21 muffins.
9 Bake the muffins at 375°F for 23-25 minutes, until a toothpick inserted into a muffin comes out clean.
10 Enjoy!
