Whole Wheat Morning Glory Muffins

Preheat oven to 350ºF. Line 16 standard-sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.

Mix the flour, sugar, cinnamon, baking soda and salt in a large bowl whisking to combine thoroughly. Add the pineapple, carrot, apple, raisins, coconut and nuts, stirring to combine.

In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined, being careful not to overmix.

Fill the muffin tins about 3/4 of the way full with the batter mixture and bake in a 350ºF oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove pan from the oven and cool the muffins on a wire rack for 10 minutes.

Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.