Pineapple Zucchini Carrot Muffins

I found these at Allrecipes. This is adapted recipe to my family's tastes. They come out so very tender, moist and delicious!

Pineapple Zucchini Carrot Muffins

4 1/2 cups all-purpose flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons salt

1 cup vegetable oil
1 cup applesauce

6 eggs

2 cups shredded zucchini
1 cup shredded carrot

1 (20 ounce) can crushed pineapple,

drained

3 teaspoons vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.