Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or use muffin cup liners.

Combine all the dry ingredients.

Place the cauliflower into a food processor. Process until it is a fine crumble. Add all the remaining wet ingredients. Process until smooth.

Mix the wet ingredients into the dry ingredients until all the flour mixture is absorbed. Try not to overmix.

Pour the batter into the prepared muffins cups, filling them about 2/3 full. Bake for 35 to 40 minutes or until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Turn onto a wire rack.

*I like to individually wrap them and put them in the freezer after they cool. They thaw quickly and still taste wonderful.

*If your dried fruit is too hard, in a small bowl, soak the dried fruit covered in apple juice or water for 10 minutes