Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
Place the eggs, milk, orange zest and juice, oil and vanilla in a bowl and whisk well to combine. Place flours, sugar, baking powder and salt in a second bowl and thoroughly whisk to combine. Add in the carrot, apple, coconut, nuts and raisins and mix to combine. Mix dry ingredients into the wet until just combined.
Lightly coat a 12-cup, non-stick muffin pan with vegetable oil spray. Spoon the batter into the pan, filling each slot to or slightly over the top. Bake 25 to 30 minutes, or until a muffin in the middle of the pan springs back when gently touched in the centre. Cool muffins 10 minutes, and then remove from the pan and enjoy.