Breakfast Power Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 cup canola oil
• 3 Eggs beaten
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats uncooked
• 1/2 cup flaked coconut handful
• 1 cup raisins mixed golden and regular
• 2 cups carrots shredded
• 8 oz crushed pineapple drained with juice reserved
• 1/2 - 3/4 cup applesauce ( I used cinnamon applesauce)
• 1/2 cups English walnuts (optional)

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins.
2. 2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. In a bowl, blend. Add remaining ingredients do not drain pineapple. Fill each muffin cup about 3/4 full.
3. 4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.