Gluten Free Glorious Morning Muffins

Preheat oven to 375F and lightly grease 6 Texas sized muffin cups. Put the raisins in a small bowl and cover them with hot water; set aside to while you assemble the rest of the recipe.

In a large mixing bowl, whisk together flour, sugar, baking soda, xanthan gum, egg enhancer, spices, and salt. Add the carrots, apple, coconut, nuts, and sunflower seeds. In a separate bowl, beat eggs, molasses, oil, and vanilla together. Add to the flour mixture and stir until evenly combined. Drain the raisins and stir into the batter. Divide the batter among the muffin cups and bake for 25 to 30 minutes until toothpick inserted in center comes out clean. Remove from oven, let cool 5 minutes, then turn out of pans to finish cooling.