These are great!
We use pineapple cream cheese spread on these.....delicious!

Carrot Orange Pineapple Muffins

1 1/2 cups of whole wheat flour
1/2 cup gran. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup oil
2 eggs
1 cup grated carrot
1/2 cup crushed pineapple in its own juice (avoid sweetened if possible)
1 tsp. vanilla
3/4 cup nuts, toasted lightly in the oven.
Zest of 2 oranges

Directions:

1. Combine all dry ingredients and mix in a medium size bowl.
2. Combine wet ingredients, including oil, eggs, grated carrot,pineapple, vanilla
and orange rind. (It's important to drain crushed pineapple in a sieve or other strainer to remove some of its juice. The amount you remove depends upon how moist you like your muffin. I tend to like mine drier, so I press the pinapple in the sieve with a spoon to remove most of it. Sometimes I'll leave it there for an hour or so.
Add wet ingredients and nuts to dry ingredients and combine until it is moistened. ( Overmixing causes tunnels to form in the centre of the muffin otherwise.) Place in 12 lined muffin wells.
3. Bake at 325 for 18 minutes.

These are another healthy, flavourful muffin, great for breakfast or a school snack!!!