Multi-Grain Fruit and Nut Muffins (gluten-free)

I've been reading about gluten again recently and have decided to try to eliminate wheat, rye, barley and certain oats from my diet.  With chemical additives, GMO's etc., these 'grains' hardly resemble what our grandparents consumed 50+ years ago.  I'm one of the fortunate ones who don't crave breads and most simple carbohydrates, so it's not too difficult to keep these grains out of my cooking and my diet.  The exceptions will be a couple soup recipes I make using barley.  White rice might work though.  Once in a while I start craving those grainy carbs, so I'm always trying to come up with healthy recipes for those times.  I realized about a week ago that I have a LOT of different flours in my refrigerator, so  thought I'd try coming up with a reasonably good option.

½ cup each:

~ corn flour

~ rolled oats

~ coconut flour

~ hazelnut flour
~ organic cane sugar

¼c ground flax seed mix

1t salt

1T baking powder
1-2t pumpkin pie spice

1c chopped dry fruit and nuts

2 eggs
½ c light oil
1t+ pure vanilla
1T white vinegar

½c half and half
½c liquid coconut coffee creamer

Stir the dry ingredients together in a large glass bowl.  In a smaller bowl, whisk the next group until smooth then combine quickly in the big bowl. Stir gently with a wooden spoon, only until everything is incorporated then spoon into paper-lined muffin tins.  Sprinkle the tops with turbinado sugar.  Bake in preheated 350⁰ oven for 20 minutes.  This made 24 muffins. . .Lin