Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Line a muffin tin with liners or lightly grease it to prevent sticking. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, blend together the melted coconut oil and eggs. Add the crushed pineapple, shredded carrots, raisins, and shredded coconut. Stir until everything is well incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If desired, sprinkle a pinch of turbinado sugar on top of each muffin for an added crunch.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your warm, freshly baked Morning Glory Muffins!
