1. Preheat oven to 350 degrees.
2. Line a standard-size 12-cup muffin tin with liners.
3. Combine all-purpose and whole wheat flour, sugar, baking soda, salt and cinnamon. Stir well or sift together if lumpy.
4. Measure grated pear and carrots into another bowl and add cranberries, nuts and coconut.
5. Whisk oil, eggs and vanilla together until slightly lighter in color.
6. Add wet ingredients to dry, folding gently until they are completely moistened and well distributed. Scoop batter into muffin liners
7. Bake 30-35 minutes or until slightly darker around edges.

Nutrition Facts per Serving: Calories – 308, Total Fat – 17.6g, Sodium – 432mg, Total Carbohydrates – 33.7g, Protein – 5.1g **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.