Preheat over to 350 degrees. Spray muffin cups with cooking spray or line with paper liners.
In a large bowl, beat egg, oil, applesauce, milk and vanilla with a wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon, and salt. Stir just until dry ingredients are moistened. Stir in carrots, apples, coconut and dried cranberries until combined.
Divide batter evenly among muffin cups filling each about 3/4 full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from tins and allow to cool.
Flash freeze muffins on a baking sheet. When solid, place in freezer bags or containers. Seal, label, and freeze.
Thaw and enjoy!
Per Serving: 135 Calories; 5g Fat (29.7% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 216mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates.