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Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and lightly spray with cooking spray.
In a large mixing bowl, stir together zucchini, carrot, apple, banana, butter, honey, eggs, and vanilla extract until combined.
In separate bowl, whisk together flour, coconut flakes, baking soda, cinnamon, and sea salt.
Add dry ingredients to wet ingredients and mix until just combined. Stir in walnuts and raisins.
Divide the batter into the prepared muffin tin, filling up almost all the way to make 12 muffins.
Bake for 27-30 minutes until a toothpick inserted in the center has just a few crumbs sticking to it.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.