Carrot Cranberry Muffins

1. Preheat oven to 350 degrees F. Beat egg replacer and set aside. Melt coconut oil and set aside.
2. Combine flour, baking powder, baking soda, salt, cinnamon, and brown sugar in a large bowl.
3. Add maple syrup, cranberry juice, coconut oil and egg replacer. Mix until combined.
4. Fold in carrots. Fold in coconut and craisins. Fill muffin cups about 2/3 full. Bake for 15-20 minutes (mine were done in 15).
I think it would have made an even 12 if I had filled my cups all the way. Then I wouldn't have had to put in an extra tray with just 3 muffins, but I like them a little small anyways because they make good snacks for my kiddos.
I found the original recipe and was going to just substitute egg replacer to make it vegan, then I realized I was randomly out of a lot of ingredients, so I changed it up a little. I added the craisins and coconut to compliment the cranberry juice and coconut oil. They turned out way better than I expected! Even my 6 year old loved them which I was skeptical about. Yay first recipe!
Source of recipe: This recipe was modified from/inspired by this one: http://www.food.com/recipe/carrot-muffins-86055