Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (100g) whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (100g) shredded carrots
  • 1/2 cup (75g) crushed pineapple, drained
  • 1/2 cup (60g) unsweetened shredded coconut
  • 1/2 cup (65g) chopped walnuts (optional)
  • 1/4 cup (40g) raisins (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the muffin tin or line with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix granulated sugar and brown sugar.
  4. Add the eggs, vegetable oil, and vanilla extract to the sugar mixture and whisk until smooth.
  5. Gradually add the wet mixture to the dry ingredients and mix until just combined.
  6. Gently fold in shredded carrots, crushed pineapple, coconut, walnuts, and raisins.
  7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!