Preheat the oven to 425º.
Grease or spray 9 muffin cups or use cupcake liners.
In a medium bowl, whisk the half an egg, egg whites, applesauce, oil, and vanilla extract. Set aside.
By hand or with a mixer on lowest speed, mix the flours, sugar, baking powder, baking soda, and salt.
Mix in the carrots, apples, and craisins.
Mix in the egg mixture until just moistened.
Spoon the batter into the prepared muffin cups, fillingv them almost to the top.
FOR THE TOPPING: In a small bowl, combine the walnuts and wheat germ and sprinkle this over the tops of the muffins.
Bake at 425º for 8 minutes, then lower the oven temperature to 375º and bake for 7 to 12 more minutes or until a cake tester inserted in the middle comes out clean.
Cool the muffins in the pan on a wire rack for 5 minutes, then remove the muffins to a wire rack to cool.
Store the muffins covered at room temperature.