Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin pan with extra-large muffin liners.

Zest the orange and set the zest aside. Squeeze as much moisture as possible out of the crushed pineapple and set aside as well. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In a large bowl, whisk together the white sugar, brown sugar, eggs, and oil until smooth and well combined. Add the orange juice, vanilla extract, and freshly grated ginger and whisk again. Stir in the grated carrots, grated apple, and drained pineapple until evenly distributed.

Add the dry ingredients to the wet ingredients and gently stir just until combined. Add the toasted coconut and chopped pecans and fold them in, being careful not to over mix.

In a small bowl, combine the turbinado sugar and orange zest, rubbing the zest into the sugar with your fingers until fragrant.

Divide the batter evenly between the prepared muffin liners (about 115 grams of batter per muffin). Sprinkle the tops generously with the orange sugar.

Bake for 25 – 30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the muffins cool slightly on a wire rack before serving.