Healthy Carrot Muffins

INGREDIENTS

• 1/2 cup canned crushed pineapple, drained
• Pinch fine salt
• 1/2 cup whole wheat flour
• 1 tablespoon pure vanilla extract
• Special equipment: 12 cup muffin tin and paper liners
• 2 teaspoons ground cinnamon
• 2 tablespoons wheat germ
• 1/3 cup vegetable oil
• 1/2 teaspoon baking soda
• 2/3 cup dark brown sugar
• 1 teaspoon baking powder
• 2 large eggs
• 3/4 cup all-purpose flour
• 4 medium carrots, grated (about 2 cups)