For Muffin Batter:

2 c. chopped apples
1 carrot, grated
1 c. sugar
1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. nutmeg
1 egg
1/2 c. oil
1 tsp. vanilla
1/4 c. coconut
1/4 c. raisins
1/4 c. pecans

Grease mini muffin pans. Preheat oven to 350°F. Combine apples, carrot and sugar and set aside. In a separate bowl, combine remaining dry ingredients. To dry mixture, add egg, vanilla, and oil and mix well. Stir in apple mixture. Add coconut, raisins, and pecans. Fill muffin cups 3/4 full with batter. Top each muffin cup with 1 teaspoon of topping.

Bake at 350°F for 20 minutes. Let muffins cool completely and then drizzle with glaze.

For Topping:

1/3 c. sugar
1/4 c. pecans
1/4 c. flour
2 tbsp. melted butter

Combine all ingredients and sprinkle over tops of muffin cups.

For Glaze:

3/4 c. powdered sugar
4 tsp. milk
1/4 tsp. vanilla

Mix all ingredients together. Drizzle over cooled muffins.