1. Preheat oven to 350º F. Line two 12-cup or one 24-cup muffin tins with parchment liners.
2. Melt 3 tablespoons butter in a frying pan over medium heat. Add diced apples, raisins, and cranberries and sauté for several minutes, until slightly softened, stirring occasionally. Add 1 teaspoon vanilla extract to the apple mixture.
3. In a large mixing bowl mix together almond flour, potato starch, coconut sugar, spices and baking soda. Using a whisk, mix well, making sure to break up any large clumps. Add in the grated carrots, ginger, and pecan pieces and mix thoroughly.
4. In a medium mixing bowl whisk together eggs, melted butter, coconut milk, canned pumpkin, 1 tablespoon vanilla extract, maple syrup, and apple cider vinegar. Pour wet ingredients into dry ingredients and mix well. Add apple mixture and mix thoroughly.
5. Fill the muffin cups about ¾ full, until all of the batter is used—you will end up with around 18 muffins. Bake for 50 minutes to one hour, until a tooth pick inserted in the middle comes out clean. Note: Dark muffin tins absorb and retain more heat compared to silver tins. If you are using dark bakeware, you may need to reduce the temperature by about 25 degrees.

Optional Glaze

Mix maple syrup sugar with 1 tablespoon water, adding more water until desired consistency is reached. Drizzle over the tops of cooled muffins if you desire a sweeter treat.

Source: Heather Isely

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.