Morning Glory Muffins

I just received this recipe from my Operation Boot Camp Instructor. I have to go to the grocery store but thought you might like to try it.

Morning Glory Muffins
Servings: 18 +/-

2 ½ cup(s) flour, all-purpose can also do half in WW flour
½ cup(s) brown sugar packed
2 teaspoons baking soda
2 teaspoons cinnamon ground
½ teaspoons salt
2 cup(s) carrot, finely grated
1.5 cup(s) applesauce I use Publix unsweetened
¾ cup(s) raisins
1/3 cup(s) pecans chopped not used for OBC/allergies
¼ cup(s) coconut flakes flaked, sweetened
1 8 oz. pineapple, canned, crushed, in juice, drained
1/3 cup canola oil
2 teaspoon vanilla extract
3 large egg (can use egg sub)
cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl.In a separate bowl, mix all wet ingredients. Add wet mixture to dry stirring just until moist.

Spoon the batter into 18 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.