Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.

In another bowl, combine the grated carrots, apple, crushed pineapple, and walnuts.

In a separate bowl, beat the eggs, then add the vegetable oil, brown sugar, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the carrot mixture until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Enjoy your fresh morning glory muffins warm or at room temperature!