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Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.
Spoon batter into prepared muffin cups. Bake in a 375°F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.