Preheat your oven to 350°F (175°C) to ensure even baking.
Line a muffin tin with parchment liners or grease it with coconut oil.
In a large mixing bowl, combine almond flour, whole-wheat flour, coconut flour, salt, baking soda, and cinnamon. Whisk until blended.
In another bowl, whisk together melted coconut oil, eggs, honey, molasses, vanilla extract, and applesauce until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in shredded coconut, golden raisins, chopped apple, grated carrot, chopped walnuts, and crushed pineapple.
Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
