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- ½ cup organic whole sugar [1]
- 1 cup flour [2]
- ½ cup coconut flour [3]
- 1 ½ teaspoon cinnamon [4]
- ½ teaspoon salt [5]
- 1 teaspoon baking soda
- ¼ cup shredded coconut [6]
- ¼ cup chopped walnuts
- ½ cup dried cranberries
- 1 apple – grated
- 2 carrots, peeled and grated
- 1 8 ounce can crushed pineapple, well drained
- 2 eggs
- ¼ cup coconut oil [7]
- 1 stick butter [8] – softened
- 2 teaspoon lemon juice
- ½ teaspoon vanilla [9]
Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.
In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.
Recipe submitted by Carol, Tooele, UT