Preheat the oven to 375°F.

Line a muffin tin with 6 “Texas-sized” muffin paper liners or use a cupcake tin and line all 12 cavities with cupcake paper liners.

In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt. Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; mix to combine.

Whisk the eggs, oil, orange juice, and vanilla in a separate bowl.

Add the egg mixture to the flour mixture and stir until just combined.

Fill the muffin liners to the top. Sprinkle light brown sugar over the top of the muffins.

Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool the muffins in the pan for 5 minutes and then turn them out on a baking rack to cool completely.