Preheat oven to 375 degrees. Place raisins in a bowl and cover with warm water, then set them a side. This will make the raisins plump. Peel and shred carrots then set aside. In a mixing bowl add flour, baking powder, baking soda, salt and cinnamon.
Whisk together dry ingredients. In a separate bowl add milk, vanilla, coconut oil, eggs, honey and sugar.
Whisk wet ingredients together then add to dry ingredients and stir to evenly distribute.
Drain the raisins and add them to the batter.
Stir, then add shredded carrots to the mix and stir until just combined.
Add batter to muffin cups.
Bake for 18-20 minutes or until muffins are golden around the edges.
