1 Preheat the oven to 400°F. Line a 12-cup muffin pan with paper cups or grease with butter.
2 Combine the dry ingredients: In a bowl, whisk together the flours, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice to combine. Use a spoon to smash apart any remaining brown sugar lumps.
If you shake the bowl, any lumps will rise to the surface.
3 Make the batter: In a large bowl, stir the eggs to break them up. Add the canola oil, honey, vanilla, carrots, apple, orange rind, raisins, and walnuts. Stir thoroughly. Stir in the dry ingredients until well blended.
Divide the batter among the muffin cups, filling them almost to the top. Tap the muffin pan once, hard, on the counter to settle any air pockets.
4 Bake the muffins for 22 to 25 minutes, or until they are firm and a toothpick inserted into the middle emerges clean. Set the muffins on a wire rack to cool. Muffins keep well for several days stored in an airtight container.