Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 1 teaspoon cinnamon
• 0.75 cups white sugar
• 0.75 cups brown sugar
• 1 cup canola oil
• 3 eggs , beaten
• 1 teaspoon vanilla extract
• 0.5 cups uncooked rolled oats
• 0.5 cups flaked coconut
• 0.5 cups raisins
• 2 cups shredded carrots
• 1 , 8 ounce
• 0.25 cups softened cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
2. 2 In a large bowl, mix 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. Mix until just combined. Fold in oats, coconut, raisins, carrots, and pineapple.
3. 3 In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin cup is about 2/3 full.
4. 4 Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition per serving