Preheat oven to 350°F. Put muffin liners into a 12 muffin tin and spray cooking oil into each of the muffin cups. (Don't skip this, I promise you will be happy you didn't!)
In a medium bowl, whisk flour, salt, cinnamon and baking soda and set aside.
In another bowl, combine sweet potato, oil, egg, maple vanilla and milk and mix together to combine. (For best results, mix by hand and not a mixer.)
Combine wet and dry ingredients and mix together.
Fold in raisins, carrots, coconut, and nuts.
Scoop into muffin tin and fill each muffin cup about 3/4 full.
Bake for 25-35 minutes until a toothpick comes up clean.
Cool for 15 minutes before enjoying. Store at room temperature in an air tight container for 4-5 days.