Preheat oven to 350 degrees. Grease a jumbo muffin pan.
Whisk the baking mix, cinnamon, nutmeg, ginger, cloves, salt, and baking soda together in large bowl.
Whisk brown sugar, oil and coconut yogurt in medium bowl. Use a little muscle here and really get the liquids blended together. Fold in apples, carrots and pineapple.
Make a well with the dry ingredients, and fold in the fruit mixture until just incorporated. Add the craisins and coconut and apple cider vinegar. Quickly pour the batter into prepared pan and sprinkle with the granulated sugar
Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes. Let muffins cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool completely on wire rack. Serve.
