Instructions

• Preheat oven to 350°F. Line a muffin tin with paper liners or lightly spray with nonstick spray.
• In a mixing bowl, sift together the almond flour, whole-wheat flour, coconut flour, salt, baking soda, and cinnamon. Set the dry mixture aside.
• In a separate bowl, whisk together the coconut oil, eggs, honey, molasses, vanilla extract, and applesauce until smooth and combined.
• Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Do not overmix.
• Squeeze as much juice as possible from the crushed pineapple. Fold into the batter the drained crushed pineapple, shredded coconut, golden raisins, chopped apple, grated carrot, and chopped walnuts until evenly distributed.
• Divide the batter evenly among the prepared muffin cups, leaving room for the muffins to rise.
• Bake at 350°F for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Remove the muffins from the oven, let them cool briefly in the pan, then transfer to a wire rack and allow to cool almost completely before serving. Store leftovers in the refrigerator.