Morgonglansmuffins

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1. 1
   Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
2. 2
   Combine 1 cup (125 g) all-purpose flour, 1 cup plus 2 Tbsp. (145 g) whole wheat flour, 2 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.
3. 3
   Whisk 2 large eggs, ½ cup (100 g) granulated sugar, and ½ cup (100 g) light brown sugar in a large bowl until smooth. Whisk in ¾ cup neutral oil (such as grapeseed or canola) and 2 tsp. vanilla extract. Mix in one 16-oz. can crushed pineapple, drained and squeezed dry. Fold in 1 cup shredded peeled carrot, 1 cup shredded peeled Granny Smith apple, ½ cup golden raisins, ½ cup sweetened coconut flakes, and ½ cup toasted pecans, coarsely chopped.
4. 4
   Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.
5. 5
   Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.