These muffins turned out with beautiful domed tops.  The recipe made 15 muffins to my surprise.  They are large muffins and are especially good spread with my Healthy Butter and even some 
apricot fruit spread, if desired. They freeze very well.  Nuke them briefly to enjoy again.  They do contain coconut, so if you're sensitive, be sure to have no more than one a day.  I can have one or two, but my husband can barely have one!  Everyone is different when it comes to fiber in the diet.  One of the reasons I use gelatin quite often with my Gluten-free Bake Mix is because my husband is sensitive to the xanthan gum, and I'm pretty sure there are other people out there with the same problem.  As you will have noticed, I've changed the rules a bit for the Gluten-free Bake Mix 2 with gelatin to make it so easy to add gelatin to the wet ingredients.  Now, no math is required.  Yay!

21/4  cups Gluten-Free Bake Mix 2, (560 mL)
2 tsp baking soda (10 mL)
2 tsp cinnamon (10 mL)
1/tsp salt (1 mL)
1/cup seedless raisins (60 mL)
6 eggs
1 cup light-tasting olive oil (250 mL)
Sugar substitute with bulk* to equal
  1 cup sugar (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4  cup (60 mL)
2 tsp vanilla extract (10 mL)
11/2  tsp unflavored gelatin (7 mL)
3/cup finely-shredded carrots (175 mL)
1/cup unsweetened, desiccated coconut (125 mL)
1/cup chopped pecans, OR other nuts, OR sugar-free chocolate chips (125 mL)
Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake 2, baking soda, cinnamon and salt.  In small bowl, place raisins and pour enough boiling water over them to cover.  Drain after 5 minutes.

In food processor, process eggs.  Add olive oil, sugar substitute with bulk, liquid sweetener, vanilla extract and gelatin; process.  Add dry ingredients; process.  Stir in raisins, shredded carrots, coconut, pecans, OR other nuts, OR sugar-free chocolate chips.  Fill 15 greased muffin cups with batter approximately 3/4 -full.  Bake 20 minutes or until a cake tester comes out clean.  Allow muffins to cool in muffin pans on cake racks for 20 minutes.

Helpful Hints:  *I used Natural Mate® erythritol/sucralose granular for baking {only required 1/cup (125 mL)}.  There is an erythritol/stevia version as well, if you prefer.  Available on  Basically any sugar-free substitute with bulk should yield the same results.  Think Swerve, Truvia, Steviva Blend, etc. If desired, add 1/cup (125 mL) finely-shredded zucchini.

Yield:  15 large muffins
1 muffin/pecans/choc chips
293.4/293.6 calories
5.9/5.8 g protein
26.4/25.2 g fat
6.9/6.8 g net carbs