1 Cup King Arthur's Multi-Purpose Gluten Free Flour
1/2 Cup Brown Sugar or Coconut Sugar
1 Cup Carrots - Grated or Shredded
1/2 Cup Dried Cranberries - Soaked in Hot Water
1/2 Cup Fresh Pineapple - Diced
1/2 Cup Walnuts - Chopped
1/2 Cup Unsweetened Shredded Coconut
1 Tablespoon Applesauce
2 Eggs
1/3 Cup Vegetable Oil
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Ginger Spice
1/2 teaspoon Xanthan Gum
1/4 teaspoon Sea Salt
2 Tablespoons Water
In a small bowl, pour hot water over dried cranberries and set them aside. In a large bowl, whisk together gluten free flour, brown sugar, cinnamon, ginger, baking soda, xanthan gum and sea salt. Stir grated carrots, diced pineapple, shredded coconut, chopped walnuts and 1 Tablespoon applesauce into the flour mixture. In a mxing bowl, beat together the eggs, vegetable oil, vanilla extract and water. Pour the flour mixture into the wet mixture, and fully combine. Lastly, drain the water from the cranberries and fold them in. Line 10 muffin tins with muffin liners and fill them evenly, almost to the top. Bake in a pre-heated oven at 375 for 25 to 28 minutes. Remove the muffins from the oven and let them cool for at least 5 minutes. Serve Morning Glory Muffins warm or place them on wire rack to fully cool and then store them in an air tight container.