Combine flours, sugar, baking soda, cinnamon and salt in a large mixing bowl. Stir in carrots, zucchini, apple, ginger, craisins, nuts and coconut. Combine oil, buttermilk, vanilla and eggs, stir with a whisk until well combined. Add oil mixture to four mixture, stirring just until moist.
Spoon batter into 18 greased muffin cups. Bake at 350 degrees fro 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately and cool on wire rack.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 257 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 55.2mg||17 %|
|Sodium 187.4mg||6 %|
|Potassium 201.6mg||5 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44.1g|
|Protein 3.9g||6 %|
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Calories per serving: 447
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