Preheat oven to 350°F.
Whisk together sugar, flour, cinnamon, baking soda and salt in a large bowl. Add the coconut, cranberries, apple, carrots and pineapple and stir to combine.
In a separate bowl, whisk together the eggs, vegetable oil and vanilla extract. Pour into the bowl with the dry ingredients and mix well.
Spoon the batter into muffin tins coated with non-stick spray and fill to the brim. Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean.
Use a food processor to grate the carrots faster.
The muffins can be frozen in batches of 6 in freezer bags for a later date.