Easy Carrot and Pineapple Breakfast Muffins

The recipe makes 15 muffins.

Ingredients:
108g (1Cup) AP Flour
180g (1 Cup) Granulated Sugar
4g (1 tsp.) of Baking Soda
3G Salt
2G (1 tsp.) Cinnamon
135G (1/2 Cup) Vegetable Oil
85G (1 & 3/4 egg) of Whole Egg
120G (1 1/2 Cup) Carrots
90G (1/2 Cup) Pineapple "Chop or Puree"
50G (1/2 Cup) Toasted chop Pecans
60G(1/2 Cup) Raisins

Thank You.