Directions:

1. First off, preheat your oven to 350°F (175°C) and grab your muffin tin, lining it with those cute paper liners.

2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt. This fragrant mix is going to make your kitchen smell divine!

3. In another bowl, whisk those eggs and oil together until combined.

4. Now, stir in the crushed pineapple and grated carrots. This is where the magic starts to happen!

5. Gently combine your wet and dry ingredients until just mixed. If you’re feeling adventurous, fold in the shredded coconut and chopped walnuts for that extra crunch and flavor.

6. Fill each muffin cup about two-thirds full with your delicious batter.

7. Bake for 18-20 minutes or until a toothpick poked in the center comes out clean. The wait will be worth it, I promise!

8. Once they’re done, let those beauties cool in the pan for a few minutes before transferring them to a wire rack. And there you have it—deliciousness awaits!