Healthy Pineapple Carrot Muffins

I just made a batch of these to have breakfast for the week.  They are low in sugar but full of flavor - great for kids and health conscious adults alike.  Recipe from FoodNetwork.com.

Ingredients:

• 3/4 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 2/3 Cup Dark Brown Sugar
• 2 Tbsp. Wheat Germ
• 2 Tsp. Cinnamon
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• Pinch of Salt
• 2 Large Eggs
• 1/3 Cup Vegetable Oil
• 1 Tbsp. Vanilla
• 2 Cups Grated Carrots
• 1/2 Cup Canned Crushed Pineapple, Drained
• 12 Cup Muffin Tin & Paper Liners

Directions:

• Preheat oven to 350°
• In a large bowl, whisk together the flours, brown sugar, wheat germ, cinnamon, baking powder, baking soda and salt.
• In a separate, smaller bowl, whisk together eggs, oil, and vanilla.
• Fold wet mixture into dry mixture until almost combined.
• Add pineapple and carrots, continuing to fold mixture until thoroughly moist; batter will be VERY thick.
• Separate batter equally into muffin tins.
• Bake for 25 - 30 minutes or until toothpick comes out clean.
• Immediately move muffins to cooling rack and allow to cool for ten minutes before serving.