Morning Glory Muffins

• 2 cups all-purpose flour
• 1/2 cup plus 2 tbsp granulated sugar
• 1/2 cup light brown sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp fine salt, heaping
• 2 cups carrots, shredded
• 1 apple, peeled and shredded
• 1/2 cup raisins
• 1/2 cup walnuts or pecans, chopped
• 1/2 cup unsweetened flaked coconut
• 1 tbsp flax seeds
• 3 large eggs
• 8 oz crushed pineapple, drained really well
• 3/4 cup oil (up to half can be replaced with applesauce)
• 2 tsp vanilla

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line muffin tins with muffin liners.

2. 2

   Combine all the dry ingredients: flour, sugar, cinnamon, baking soda, and salt, and mix well. Add the carrots, apple, raisins, walnuts, flax seeds, and coconut and mix in gently with a fork.

3. 3

   In a separate bowl, whisk the eggs. Add the pineapple, oil, and vanilla and whisk to combine. Add this to the flour mixture and fold until just incorporated (don't overmix). Divide the batter between about 16 muffin tins.

4. 4

   Bake in the preheated oven for 5 minutes. Without opening the oven, reduce the heat to 350°F (175°C) and bake for an additional 17–19 minutes. Test with a toothpick—it should come out clean. Remove from the oven, cool in the muffin tin for 5 minutes, then remove and finish cooling on the wire racks.