Line a standard muffin pan with paper liners and set it aside for now.
You’ll combine your dry ingredients – the flours, spices, baking soda and salt in a bowl. These will need to be sifted. You can do it now, or you can do it when you add the dry and wet ingredients together.
In a mixing bowl, whisk your eggs until they are light and fluffy.
Whisk in the vanilla and syrup.
Add your dry ingredients to the egg mixture. (Don’t forget to sift the dry ingredients.) Whisk these together until they are smooth.
Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins and pecans.
Scoop the batter into your prepared pan.
Bake the muffins for 25-30 minutes or until the centers are set and the tops spring back when touched.
Transfer the muffins to a cooling rack and cool completely.The cooled breakfast muffins should be stored in an airtight container in your refrigerator.