Preheat oven to 350 degrees F.
Have ready a 12 cup non-stick muffin pan.
Mix the flours, cinnamon and baking soda in a large mixing bowl.
Stir in the coconut, shredded carrot and pineapple.
Mix in the applesauce, melted coconut oil, honey and cider vinegar,
Using a spoon or scoop, distribute the batter into the 12 muffin cups.
Bake the muffins for 30 minutes. The tops should be firm to the touch.
Allow the muffins to cool for 5 or 10 minutes to firm up, then they are ready to enjoy.