Morning Glory Muffins

This is my version of morning glory muffins. The secret to keeping them moist is not only using the shredded or drained fruits but also carrot baby food. You will be surprised that these lil' guys stay moist not only the day you bake them, but also for days after. Once they cool, place them in tupperware and keep them in the refrigerator. If you prefer your muffins warm, heat them in the microwave for a few seconds before eating them.

Yield
2 dozen (serving size: 1 muffin)
Ingredients
2 1/2 cups whole wheat pastry flour
1 cup packed Splenda brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2-2.5 oz containers of carrot baby food
1 cup shredded Gala apple
1/3 cup chopped walnuts
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple sauce
2 teaspoons vanilla extract or vanilla paste (if you have it)
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
1. Spoon flour into dry measuring cups and then level with a knife. In a large bowl, combine flour and next 4 ingredients (flour through salt). Create a well in the center of the flour mixture and stir in carrot and next 5 ingredients (carrot through pineapple). In a separate bowl, combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add the oil mixture to flour mixture, stirring just until moist.
2. Spoon the batter into 24 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.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.