You need two bowls and a muffin tin to make these muffins. Start by whisking together the flour, sugars, cinnamon, cardamon, baking soda and salt in the larger of the two bowls.
Next add the shredded coconut, grated carrots, parsnips, apple and then the pineapple along with the roasted nuts.
In the other bowl, whisk to combine the eggs, oil, and vanilla extract.
Transfer this mixture to the larger bowl with the dry ingredients and stir to combine all the ingredients.
Using muffin liners placed in each spot of the muffin pan, divide the muffin batter into the liners. You only want to fill the liners ⅔'s full to allow for the expansion when the muffins cook.
Place the muffin pan into the oven and bake for about 35 minutes or until you can stick a wooden toothpick into the center of a muffin and it comes out clean.
Let the muffins cool, remove from the muffin pan and serve.