Zucchini pineapple muffins ** new and improved**

7/23/11 ****NEW and IMPROVED**** I made these today with a few healthier changes. I used all whole wheat flour, no brown sugar, and butter instead of oil. Not quite as sweet and a little more dense, but still just as good! All of the changes are reflected below!

FIrst posted 9/13/09

Ingredients

2 cups whole wheat flour
2 -3 T agave nectar
2-3 T molasses
2-3 T honey
1/2 Cup unsweetened flaked coconut
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 pinch ginger
3 tablespoons butter, melted
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini (I usually just use 1)
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained

Preheat oven to 350°.To prepare muffins combine flour, sugar, coconut, baking soda, baking powder, salt, and spices in a large bowl; stir well with a whisk.
Combine butter, eggs, vanilla, agave, honey, and molasses; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Add to muffin tins and bake for 20-25 minutes.