Step 1

Preheat the oven to 375°F. Grease a 12-cup muffin tin with nonstick cooking spray.

Step 2

In a small bowl, cover the raisins with hot water. Set them aside to soak.

Step 3

In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Step 4

Drain the raisins, squeezing out any excess water with your hands.

Step 5

In a separate bowl, beat together the eggs, oil, orange juice, and vanilla extract. Add to the flour mixture, along with the drained raisins, carrots, apple, coconut, walnuts, and wheat germ. Mix until the batter is evenly moistened and combined.

Step 6

Divide the batter among the wells of the prepared pan. They will be very full.

Step 7

Bake the muffins for about 25 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

Step 8

Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days.