Pineapple Carrot Muffins

1 ½ cup whole wheat pastry flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

½ cup brown sugar, unpacked

1 cup fresh pineapple, finely chopped

2 eggs

⅔ cup vegetable oil, such as olive or canola

1 tsp vanilla extract

1 cup raw grated carrots

Preheat the oven to 350 degrees F. Prepare your muffin pan so the muffins don’t stick: use liners or lightly coat with cooking spray.
To a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
In a different bowl, whisk together the brown sugar, pineapple, eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, whisking until just combined (don’t overmix–some lumps are ok). Fold in the grated carrots with a spatula. Divide the batter evenly between the muffin cups. Bake for 20-22 minutes for a 12-cup pan, or 28-30 minutes for a 6-cup pan. They’re ready when a toothpick poked through the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm, or store in an airtight container for up to 4 days.