1 cup butter (or 3/4 cup coconut oil for dairy free)
1 cup sugar (or 1 cup erythritol & pinch of stevia for sugar free)
3/4 cup orange juice
6 overripe bananas
1 cup applesauce
1 tbsp. vanilla
3 1/2 cups flour
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup walnuts
1 cup fresh or frozen cranberries
1 cup raisins
1 cup dates
1 cup shredded coconut
Preheat oven to 350ºF. Cream the butter and sugar together using a stand mixer or hand mixer (or by hand the old fashioned way!) Add eggs, one at a time. Add orange juice, bananas, apple sauce and vanilla. Mix until well combined.
Mix dry ingredients together including the nuts, coconut and fruit. Add the dry ingredients to the wet ingredients and mix together until well combined.
Prepare muffin tins with muffin/cupcake liners and fill liners with batter right to the top.
Bake at 350ºF for 20 minutes, let cool and enjoy!
* If you have a little batter left over and want to make a loaf of bread instead of more cupcakes, bake the loaf at 350ºF for 40-45 minutes. Remember to grease and flour your bread pan first!