In a large mixing bowl, combine the multigrain flour, granulated sugar, ground cinnamon, baking powder, and salt. Whisk or stir until everything is evenly distributed. This forms the base of your muffin batter.

Add the sweetened shredded coconut, the combined dried fruit and raisins (or cranberries/blueberries), grated carrot, shredded apple, well-drained crushed pineapple, hulled sunflower seeds, pepitas, chia seeds, and hemp hearts into the bowl with your dry ingredients. Stir everything together until the fruits, seeds, and veggies are evenly coated with the flour mixture.

In a separate medium-sized bowl, whisk together the eggs, vegetable or olive oil, and vanilla extract until smooth and well combined. This mixture will help bind everything together once added to the dry ingredients. I prefer olive oil for a subtle flavor, but vegetable oil works great too.

Pour the whisked wet mixture from Step 3 into the bowl of dry ingredients and fruit/seed mixture from Steps 1 and 2. Stir gently but thoroughly until all ingredients are incorporated. The batter will be very thick at this stage—don’t worry, that’s how it should be.

Spoon the thick batter into 12 lined or greased cupcake baking cups, filling each one heaping full, or use 16 cups for regular-size muffins. Bake at 350°F (175°C) for 30-35 minutes, or until the tops are nicely browned and have a crusty look. Let them cool slightly before enjoying. For a little extra crunch, I sometimes sprinkle a few pepitas on top before baking.