Pineapple Morning Glory Muffins

Ingredients

• 1 1/4 cup all-purpose flour
• 1 1/4 cup whole-wheat pastry flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup packed dark brown sugar
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 8 oz peeled cored fresh pineapple
• 1 cup shredded apple
• 1 cup shredded carrot
• 3/4 cup unsweetened shredded coconut, divided
• 1/2 cup chopped walnuts, toasted
• 1/2 cup raisins

Instructions

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.
3. Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.
4. Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.