Whole Wheat Spiced Hummingbird Muffins

Line 14 cavities in 2 muffin tins and set aside for now

In a large bowl, combine 1 1/2 cups of whole wheat flour with 1 1/2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt and a pinch of cloves

In a separate bowl, whisk 2 large eggs with 1/2 cup of brown sugar, 1/4 cup of a neutral oil, 1/3 cup of apple sauce, 1/3 cup of pineapple juice, 1 teaspoon of pure vanilla extract and 1 cup of mashed bananas until fully combined 

Add the wet ingredients into the bowl with the dry ingredients and mix until mostly combined 

Add 1 cup of crushed pineapple, 1/2 cup of shredded coconut and 1/2 cup of chopped pecans and mix until evenly distributed 

Divide the batter between the 14 liners - they should all be just about full

Bake 350° oven for 20-22 minutes 

The muffins are ready when a toothpick comes out of the middle of a muffin clean

Store leftovers in an airtight container at room temperature or the refrigerator for up to 5 days