Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.

Combine 1 cup (125 g) all-purpose flour, 1 cup plus 2 Tbsp. (145 g) whole wheat flour, 2 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.

Whisk 2 large eggs, ½ cup (100 g) granulated sugar, and ½ cup (100 g) light brown sugar in a large bowl until smooth. Whisk in ¾ cup neutral oil (such as grapeseed or canola) and 2 tsp. vanilla extract. Mix in one 16-oz. can crushed pineapple, drained and squeezed dry. Fold in 1 cup shredded peeled carrot, 1 cup shredded peeled Granny Smith apple, ½ cup golden raisins, ½ cup sweetened coconut flakes, and ½ cup toasted pecans, coarsely chopped.

Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.

Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.