Servings: 24 Mini Cupcakes

1 cup brown rice flour 1 cup brown rice flour
½ cup sorghum flour ½ cup sorghum flour
2 tsp baking powder 2 tsp baking powder
1 tsp baking soda 1 tsp baking soda
1 ½ tsp cinnamon 1 ½ tsp cinnamon
½ tsp nutmeg ½ tsp nutmeg
½ tsp sea salt ½ tsp sea salt
1 tsp xanthan gum 1 tsp xanthan gum
½ cup coconut oil ½ cup coconut oil
1 cup brown sugar 1 cup brown sugar
1 egg or egg substitute 1 egg or egg substitute
½ cup applesauce ½ cup applesauce
1 ½ tsp vanilla extract 1 ½ tsp vanilla extract
1 ½ cups grated carrot 1 ½ cups grated carrot
¾ cup crushed pineapple ¾ cup crushed pineapple
½ cup chopped walnuts ½ cup chopped walnuts
½ cup shredded coconut ½ cup shredded coconut

Preheat oven to 350° F
Combine flours, baking powder, baking soda, spices, salt, and xanthan gum in a medium mixing bowl and whisk together thoroughly.
Combine oil and sugar in a large mixing bowl.
Use an electric mixer to beat together on high for a few minutes until creamy and thick.
Then, add egg (or egg replacer), applesauce, and vanilla, and stir well.
Then, stir in your carrots and crushed pineapple.
Combine your dry and wet mixtures along with your walnuts and shredded coconut stirring togeth- er thoroughly.
Set mini paper cupcake cups into mini muffin trays.
Then, carefully pour your batter into each cup ⅔ full.
Put your trays in the oven and bake for 11 minutes or until baked to the desired tex- ture.
Remove from oven and allow to cool.
Decorate with frosting and serve.