A great breakfast that can be individually wrapped and frozen for a quick grab and go breakfast. Also a great meal to bring to a brunch. To make gluten free, use gluten free flour. I used 1.5 cups oat flour and 1/2 cup quinoa flour. I used 1 Tb ground flax + 3 Tb water for the eggs. I use 1 cup fresh blueberries when in season.
Preheat oven to 350 degrees F. Lightly grease muffin tins or line with muffin liners.
In a large bowl, mix the whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, olive oil, applesauce, eggs, and vanilla. Mix until evenly moist. Fold in the oats, cranberries, flax meal, carrots, zucchini and pineapple.
Fill the muffin cups 3/4 full.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean