Grease 12 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large mixing bowl stir together the apples and sugar. Add cranberries, carrots, and nuts; stir to combine. Set fruit mixture aside.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, coriander, and salt. Stir flour mixture into fruit mixture. In a small bowl combine the eggs and oil. Add to fruit mixture and stir just until combined.
Spoon mixture into prepared muffin cups, filling each about 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes. Remove from pan; serve warm.