These moist whole-wheat muffins are a great addition to your day. The pineapple and brown sugar provide sweetness, but if you add raisins you’ll get a bit more. For a deluxe version, add coconut.
Preheat oven to 350 degrees.
Lightly spray muffin tin with canola oil spray.
In large bowl, mix flours, baking powder, baking soda, salt and cinnamon. Make well in center of mixture and add brown sugar, oil, beaten eggs and vanilla. Mix until evenly moist.
Fold in oats, carrots, pineapple and raisins and coconut if using.
Fill each muffin cup about 2/3 cup full with muffin batter. Bake 25 minutes or until wooden toothpick inserted in center of muffin comes out clean.