Carrot Cake Muffins (aka: Hidden Veggie Muffins)

I made up this recipe based on a carrot cake recipe. But you see, the carrot cake recipe called for 1 1/2 CUPS of OIL and 2 CUPS of sugar. Yikes. This version actually has 5 different fruits and veggies in it and is very low in fat. And they are yummy! (Your kids will eat them if you don't down them all first!)

1 cup mashed or pureed sweet potatoes or pumpkin
1/4 cup canola oil
3/4 cup sugar (increase to 1 cup if using pumpkin)
3 eggs
2 tsp vanilla
1 cup white flour
1 cup whole wheat flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup shredded coconut
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
(you can use 3 cups of either carrots or zucchini if you don't have both on hand)
1 can (13.5 oz) crushed pineapple, drained
1 cup chopped nuts (optional)
1 cup dark chocolate chips (optional)
1 cup raisins or craisins (optional)

In a large bowl, thoroughly combine sweet potatoes, oil, sugar, eggs, and vanilla. Mix dry ingredients (flours, cinnamon, soda, baking powder, and salt) together in a separate bowl with a wire whisk (instead of sifting) and add to the first mixture. Stir in coconut, carrots, zucchini, pineapple, and any optional mix-ins. (Batters may vary on how "wet" they are based on variation in sweet potatoes and other veggies. You may need to add extra flour if too thin or add some of the reserved pineapple juice if too thick.) Pour into lined muffin tins (approx 24) and bake at 350 for about 20 minutes.