Pineapple cranraisin muffins

Ingredients

• 1 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 ounces fresh pineapple with juices (or an 8-ounce can crushed pineapple, not drained)
• 1 cup grated carrot
• 1/2 cup old-fashioned oats
• 3/4 cup cranraisins
• 1/4 cup and 1 tablespoon chopped pecans, divided

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Preparation

• Preheat oven to 400°F. Fill muffin tins with paper or foil liners. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
• Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
• Make a well in the dry ingredients; add the wet ingredients and stir until combined.
• Stir in carrot, oats, cranraisins and 1/4 cup pecans. Scoop the batter into the muffin cups. Sprinkle 1 tablespoon pecans over batter.
  
• Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.
• Let cool and remove muffins from tin.

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