Zucchini and Fresh Pineapple Morning Glory Muffins

INGREDIENTS

For the candied pecan topping:

1 cup

finely chopped percans

1/2 cup

salted sunflower seeds (roasted sunflower seeds)

2 tsp

honey

1 tsp

extra virgin olive oil

For the muffins:

2 cups

shredded zucchini

1 cup

finely diced fresh pineapple (drained)

2 cups

whole wheat pastry flour (I have also used white whole wheat flour with good results)

1 cup

brown sugar (packed)

2 tsp

baking soda

2 tsp

ground cinnamon

1/2 tsp

cloves

1/2 tsp

ground ginger

1/2 tsp

salt

1/2 cup

shredded coconut (sweetened or unsweetened, packed)

1/2 cup

golden raisins

large eggs

2/3 cup

vegetable oil (I like sunflower oil, but any neutral flavored oil would be fine)

1/4 cup

orange juice

2 tsp

vanilla extract

turbinado sugar (see notes) (for topping)