Line a muffin tin with paper liners; set aside.

Preheat oven to 350°F.

Put raisins into a bowl with 1 cup of very hot water; set aside.

Spread chopped walnuts on a baking sheet and bake for 4-5 minutes. (Tip: Watch walnuts carefully as they can burn quickly!) Remove walnuts from oven and set aside.

Increase oven temperature to 375°F.

In a large bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the coconut flakes, grated apple, pineapple and toasted walnuts. Drain raisins and add to the bowl. Stir until well combined.

In a separate bowl, whisk together the eggs, oil, vanilla and orange juice.

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

Fill each paper liner ¾ full with batter; sprinkle tops with oats.

Bake at 375°F for 27-30 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.