Preheat oven to 350°F. Grease a muffin tin or line with paper liners.
In a medium bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Date Sugar, Flaxseed Meal, cinnamon, baking soda and salt.
In a large bowl, whisk together the eggs, melted coconut oil and vanilla extract. Add the carrots, pineapple, apple, coconut, raisins, pecans and crystallized ginger and mix well. Fold in the dry ingredients.
Scoop the batter equally into the prepared muffin tin. Bake until a toothpick inserted in the center comes out clean, 30 – 35 minutes. Let cool in pan 10 minutes before serving.