Easter Bunny Approved Gluten Free Morning Glory Muffins

1. Preheat oven to 350°F (175°C).
2. Rehydrate raisins by topping with hot water and set aside.
3. Melt coconut oil, then combine it with vanilla, eggs, and any desired granulated/liquid sweetener. Mix thoroughly with the remaining wet ingredients.
4. In a separate bowl, combine all dry ingredients (gluten-free flour, baking soda, cinnamon, ginger, salt). Use the spoon and level method for measuring flour to avoid dry muffins.
5. Pour all wet ingredients into the dry ingredients and incorporate well. Drain the rehydrated raisins and fold them into the batter.
6. Bake in your mold of choice. A mini muffin tray bakes for 20 minutes. While warm, drizzle with maple syrup or honey and enjoy!