Preparation Steps

• Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
• Step 2: In a large mixing bowl, whisk together the almond flour, whole-wheat flour, coconut flour, salt, baking soda, and cinnamon until well combined.
• Step 3: In another bowl, whisk together the melted coconut oil, eggs, honey, molasses, vanilla extract, and unsweetened applesauce until smooth.
• Step 4: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
• Step 5: Gently fold in the shredded coconut, golden raisins, chopped apple, grated carrot, chopped walnuts, and crushed pineapple. The mixture should be thick and chunky.
• Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. This allows room for the muffins to rise beautifully.
• Step 7: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.
• Step 8: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature with your favorite spread!