Preheat oven to 350°F. Line a 12-cup muffin pan with liners or grease lightly.
Whisk flour, both sugars, baking soda, baking powder, cinnamon, ginger, and salt in a large bowl.
In another bowl, whisk beaten eggs, oil, vanilla, orange juice, and zest until smooth.
Pour wet ingredients into dry. Stir gently until just combined; a few dry streaks are fine.
Fold in carrots, apple, coconut, raisins, nuts, and pineapple until evenly distributed.
Rest batter 5 minutes to hydrate, then divide among cups, filling almost to the top.
Bake 20–24 minutes, until golden and a tester comes out with a few moist crumbs.
Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.