Pineapple Carrot Muffins

1 1/2 cups flour – (I use Anita’s Einkorn, Red Fife, and Spelt whole grain)
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 cup raisins

Mix the dry ingredients together.

1/2 cup sugar
2 eggs beaten
2/3 cup salad oil – (I use avocado oil)
1 tsp. vanilla
1 cup carrots grated
1/2 cup pineapple crushed with juice

Mix the wet ingredients, then mix wet and dry ingredients together.
Bake 20 to 25 minutes at 350F.

This is one of my favourite muffins and is from the “Let’s Break Bread Together” cookbook.