Heat your oven to 400 F or 205 C. Line a jumbo or standard muffin tin with paper liners.
To the all purpose flour, add cinnamon, baking soda and salt. Whisk to combine. Add the eggs to a large bowl and beat them up. Pour in the oil and brown sugar. Whisk well. Stir in the vanilla extract.
Add the soaked raisins and water, mix well. Stir in the mashed banana. Add half of the flour mixture. Combine with a wooden spoon. Add the remaining flour. Mix just until most of the flour is incorporated. Add the carrots and spread over top, the coconut flakes and nuts. Mix to combine. Divide the batter evenly using an ice cream scoop. Tap the tin on the counter 3 times to get rid of any air bubbles.
For jumbo muffins (6), bake in the heated 400/205 oven for 12 minutes. Then, turn the temperature down to 350/180 and bake for 15 - 18 minutes. Check the muffins at 15 minutes.
For regular size muffins (12) bake at 400/205 for 10 minutes and 350/180 for almost 10 minutes. The muffins are done when a toothpick inserted into the middle comes out clean. Cool the tin on a wire rack.
***This recipe makes 6 jumbo muffins or 12 regular size muffins.
***This recipe is only mildly sweet. If you're used to sweet muffins, add 1/4 cup more brown sugar and use sweetened coconut flakes.