Yummy Easter Muffins

I doubled the recipe below and made some mini-muffins as well. The minis freeze well and make for a nice breakfast treat. This was also our Easter gift to the boy's teachers. They look so pretty with the frosting and crushed walnut topping. Enjoy! :)

Ingredients:
2 pasture-fed eggs
1 1/8 cups organic sugar
1/3 cup organic brown sugar
1/2 cup grape seed or olive oil
1 t. vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1/2 cup semi-sweet chocolate chips
1 1/2 cup of unbleached flour
1 1/4 t. baking soda
1/2 t. Celtic Sea Salt
1 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/3 t. ground ginger
1 cup crushed walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts and 1 cup of chocolate chips. Transfer to the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the whipped vanilla frosting and sprinkling with remaining walnuts.