Preheat oven to 350° F. Spray eighteen ½ cup muffin cups with non-stick spray.
In a large bowl, whisk together flour, baking soda, cinnamon, salt and sugar. Pulse Veggie Power Blend in a food processor a few times, and stir into the flower mixture, along with the walnuts, raisins and coconut.
In a small bowl, beat the eggs lightly with the oil and vanilla. Peel and core the apple, and grate it using a box grater. Stir the apple into the egg mixture, then add the wet ingredients to the dry ones. Mix until just combined. Pour the batter into the greased muffin tins, filling them three-quarters full. Sprinkle the top of the batter with the turbinado sugar and bake until puffed and a tester comes out clean, 20-25 minutes.
Cool muffins in cups on racks for 5 minutes before turning out to cool completely. Muffins keep in an airtight container for up to 5 days.
