Preheat oven to 350 F.
Use cooking spray to coat 12 standard-size muffin cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and soda.
Stir in carrots, pineapple, walnuts and coconut.
In a medium bowl, combine eggs, oil, buttermilk and vanilla.
Add the liquid ingredients to the flour mixture, stirring just until all is combined.
Using an ice cream scoop, spoon thebatter into each muffin cup, filling abouttwo-thirds full.
Place into preheated 350 F oven, baking about 15 to 17 minutes, just until done in center.
Let muffins cool in pan for 5 minutes, then go around edges with a butter knife before removing and placing on wire rack to cool.