Preheat the oven to 375°F and line a 12-cup muffin tin. In a large bowl, whisk the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt until no lumps remain.

In a separate bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in the drained crushed pineapple.

Pour the wet mixture over the dry and fold just until combined. Gently fold in the carrot, apple, coconut, pecans, and raisins until evenly mixed.

Scoop the batter into the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, until a toothpick comes out clean and the tops are golden.

Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.