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Preheat oven to 350 degrees. Grease mini-muffin tins.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Fill each muffin cup ¾ of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.