Zucchini and Pineapple Muffins

I started with this recipe and turned it into more of a breakfast muffin.

Ingredients:

3/4 c all-purpose flour

3/4c whole wheat flour

1/2 c quick cooking oats

1 c sugar

1/2 c coconut (I use raw, unsweetened)

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 Tbsp canola Oil

2 Tbsp coconut oil (if don't have, use canola)

2 Large eggs

1 tsp vanilla

2 c grated, unpeeled zucchini - well drained

1 20oz can crushed pineapple, drained

Directions:

1. Preheat oven to 350

2. Mix dry ingredients (flour - ginger) and stir with whisk.

3. Mix oils, eggs and vanilla.

4. Stir egg mixture, pineapple and zucchini into flour mixture and mix gently.

5. Put into 18-24 greased muffin tins and bake 15-20 minutes, or until toothpick inserted into the middle is dry.