Morning Glory Muffins

2 1/4 (two and one-quarter) cups whole wheat flour
1/2 (one-half) cup sugar
2 teaspoons baking soda
1 Tablespoon cinnamon, ground
1/2 (one-half) teaspoon sea salt
1 6-ounce can crushed pineapple, packed in juice
1 cup grated carrots
1/2 (one-half) cup raisins
1/2 (one-half) cup pecan pieces
1/2 (one-half) cup coconut, shredded
1 large red apple, unpeeled, grated
3 eggs or soy egg substitute
1/2 (one-half) cup oil
1 teaspoon vanilla extract

In a large mixing bowl sift flour, sugar, baking soda, cinnamon and salt together and set aside. In another bowl, combine pineapple, carrots, raisins, pecans, coconut and apple. Toss carrot mixture into dry ingredients. Whisk together eggs, oil and vanilla. Pour into flour mixture and stir just until combined. Scoop into papered or well-greased muffin tins about three-quarters full. Bake in preheated 350 degree oven until golden brown, approximately 25 minutes. Yields 18 muffins.