Preheat the oven to 325 degrees. In a mixing bowl, combine the flour, honey, cinnamon, baking soda, salt and flax seed. Whisk together until combined. Add the eggs and whisk those in. Add the applesauce, oil, and vanilla to the mixture and combine. Shred the carrots and the apple and add to the batter. Open a can of crushed pineapple and pour out a cup of the pineapple. Add the pineapple (with a little juices) and pour into the batter. Add the shredded coconut and raisins to the muffin batter as well and mix until everything is all incorporated and combined. Pour a fourth cup of the muffin batter and place into muffin liners that are in a muffin tin. Bake the muffins for 18-20 minutes, or until the center of the muffins are baked and the center is no longer soft. Remove from the oven and let cool and then serve.