Preheat oven and line a standard muffin pan with muffin liners. In a large bowl, combine whole wheat flour, sugars, baking soda, cinnamon, salt, and crushed walnuts. Whisk to combine.
In a separate bowl, whisk together eggs, canola oil, and vanilla. Pour wet ingredients into dry ingredients and fold gently until just barely combined.
Add grated apple, carrots, raisins, and coconut, then mix a few more times, just to incorporate. Fill each muffin tin, then sprinkle each with the remaining crushed walnuts. Bake. The muffins will appear dark in color from the whole wheat flour.