Line 12 to 14 wells in two standard muffin pans with cupcake liners and lightly grease. Or, grease the muffin tins with cooking spray or butter (no liners necessary).

Combine all-purpose flour, whole wheat flour, shredded coconut, baking soda, baking powder, salt and cinnamon in a small bowl, set aside.

In a large bowl, whisk together melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps.

Add eggs, applesauce, and vanilla and whisk to combine.

Add dry ingredient mixture to the wet ingredients and stir until the batter is smooth.

Stir in grated carrots and apples until smooth.

Then stir in your desired mix-ins (optional) until evenly distributed throughout the batter.

Fill the prepared wells of the muffin tins about ¾ of the way full with batter.

Bake in the preheated oven for 14 to 17minutes, or until the top is set and a cake tester inserted in the center comes out clean.

Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.