8ouncesunsweetened crushed pineapple, well drained
2cupsrice flour(or oat or almond flour)
1cupshredded beets, outer skin peeled off
Preheat oven to 350 degrees. Line muffin pans with paper liners. Set aside. In a large mixing bowl, beat the sugar, vanilla, applesauce and oil together until well blended. Add the eggs, one at a time, blending well. Mix in the drained crushed pineapple.
In a small bowl, combine the flour, baking soda, cinnamon and salt. Gradually add in the dry ingredients to the mixing bowl, adding in the shredded carrots and beets halfway until blended. Stir in the coconut, walnuts and dried cranberries.
Using a large ice cream scoop, fill each liner cup about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in the pan, remove to wire rack and allow to completely cool.