Vegan Zucchini Pineapple Muffins

• 2 1/2 cups whole wheat flour
• 2 cups unbleached white flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 1/2 tablespoon ground ginger
• 1 1/2 teaspoons salt
• 1 cup shredded coconut
• 2 cups applesauce
• 1 (20 ounce) can crushed pineapple, drained
• 1 1/4 cups mashed bananas or 2 medium bananas
• 3 cups shredded zucchini
• 1/2 tablespoon vanilla extract
• 3/4 cup chopped walnuts (optional)
• 3/4 cup golden raisin (optional)

1. Preheat oven to 325 degrees.
2. Prepare muffin pans with preferred method.
3. In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
4. In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
5. Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
6. Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon, ground ginger, salt, shredded coconut, applesauce, pineapple, bananas, zucchini, vanilla extract, walnuts, golden raisin

Taken from www.food.com/recipe/vegan-zucchini-pineapple-muffins-504045 (may not work)