Sweet and crunchy Carrot Cake Muffins are sure to impress.

1 cup unbleached all-purpose white flour1 ½ cups whole-wheat pastry flour2 teaspoons baking soda1 teaspoon cinnamon½ teaspoon ground allspice2 cups firmly packed finely grated carrots1 cup honey, liquified in microwave (30 seconds)Juice of 1 large orange½ cup crushed or chopped pineapple, drained½ cup light olive oil2 teaspoons vanilla extract¾ cup walnuts, choppedPreheat oven to 350 degrees. Generously butter a 12-cup muffin pan or line with paper baking cups.In medium bowl, whisk together all-purpose flour, whole-wheat flour, baking soda, cinnamon and allspice.In large bowl, using a large spoon, stir together carrots, honey, orange juice, pineapple, oil and vanilla. Add flour mixture and mix just until dry ingredients are moistened (do not over mix). Stir in walnuts.Spoon batter into muffin cups, using about 2/3 cup batter for each. Bake until dark golden and a toothpick inserted into the center of the muffin comes out clean, about 30 minutes.Let sit in the pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 2 days.Note: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45 to 60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.