Mix all dries together in a bowl, including oats. Stir in oil until the mixture is crumbly, resembling a crumb topping.
Preheat oven to 350 F. Line two muffin tin pans with paper liners. Spray liners lightly with cooking spray.
Mix all dries in a bowl and whisk together to blend well.
In a separate large bowl, mix together oil, eggs, vanilla, carrots, apples, raisins, pecans, pineapple, and coconut to incorporate all ingredients.
Add dries to the egg mixture and stir well with a wooden spoon to incorporate everything together.
Spoon into muffin liners, filling to ¼-inch from the top. Sprinkle crumb topping over each muffin.
Bake for 25 minutes, or until a cake tester comes out clean or the tops of the muffins spring back when indented with your finger.
Remove from oven and cool on a cooling rack.
Store in an airtight container in the refrigerator or freezer until ready to serve.
To serve, wrap in foil and heat through or serve cold or room temperature.