Morning Glory Muffins

Preheat oven to 375 degrees F and line a muffin pan with liners and set aside.
Add the craisins and pineapple juice to a small bowl and microwave for 20 seconds, allow the mixture to sit while you prepare the rest of the muffin batter.
In a large bowl, whisk together the flour, sugars, cinnamon, baking powder, baking soda, and salt and set aside.
In another large bowl or a stand mixer fitted with a whisk attachment, beat the eggs, apple butter, vegetable oil, and vanilla on slow until combined. Add the flour mixture in two separate additions, mixing in between. Beat on slow until fully combined.
Add the grated carrots and apple to the mixture along with 1/2 cup of walnuts, 1/2 cup of shredded coconut, and the craisins and juice and mix until fully combined. Pro Tip: Instead of grating my carrots and apple by hand, I like to chop them and add them to a food processor. Trust me, it's so much quicker and easier!
Add a 1/4 cup of the muffin batter to each liner and top with the remaining chopped walnuts and coconut. You may need a little more depending on how heavy you go or you can leave it off entirely.
Bake for 15 to 20 minutes until a cake tester or toothpick comes clean from the center.