Hawaiian Pineapple Carrot Muffins

Ingredients:

For the Muffins:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup finely grated carrots (about 2 medium carrots)
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract

Optional additions:

• 1/4 cup chopped walnuts or almonds
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg

For the Topping (Optional):

• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
3. Mix wet ingredients: In a large bowl, beat granulated sugar and eggs together until light and fluffy. Gradually add vegetable oil and vanilla extract, mixing until well combined.
4. Combine ingredients: Stir in grated carrots, crushed pineapple, shredded coconut, and optional additions (walnuts, almonds, ginger, nutmeg). Add dry ingredients to the wet mixture, stirring just until combined.
5. Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Add topping (optional): If desired, mix together granulated sugar and cinnamon and sprinkle over the top of each muffin.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your delicious Carrot Pineapple Muffins!