Heat oven to 350º. Grease a 12-muffin pan with coconut oil and set it aside.
In a medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, and sea salt. Add grated and diced apples to the flour mixture and toss to coat the apples in flour.
In a large mixing bowl, whisk together coconut oil and maple syrup. Whisk the eggs into the mixture. Add the grated zucchini and vanilla extract and whisk the mixture until everything is evenly combined.
Add the flour mixture to the bowl of wet ingredients and use a large spatula to stir everything together. Use a 1/4 cup measuring cup to evenly measure muffin batter into each muffin tin. Sprinkle each muffin with a pinch or two of raw cane sugar.
Bake the muffins for 12-15 minutes, rotating the pan halfway through baking. Allow the muffins to cool before removing them from the pan.