Healthy Zucchini Pineapple and Carrot Muffins

Healthy zucchini carrot pineapple muffins

These are absolutely delicious.  Moist, wholesome, and really yummy.  I made some modifications to a recipe I found on allrecipes.com, by using 1/2 whole wheat flour, and cutting the fat and sugar in half.   Here is the original recipe, if you want to take a look (the orignal amounts are for 4 dozen muffins)

1.25 cups all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

1.5 tsp baking powder

1.5 tsp baking soda

1.5 tsp cinnamon

.75 tsp salt

1/2 cup vegetable oil 

3 eggs

.5 cup applesauce

1.5 cups zucchini

1/2 cup shredded carrots

10oz crushed pineapple, drained

1.5 tsp vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 muffin pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, applesauce, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
4. Makes 2 dozen