1. Preheat the oven to 350 degrees Fahrenheit. Spray the trays of an 12 cupcake baking pan with fat-free cooking spray.
2. Pour the bran flakes in a bowl and use a measuring cup to crush them. Then combine the next 8 ingredients, whole wheat flour through salt in the same mixing bowl. Whisk everything together.
3. Stir in the next 5 wet ingredients, egg whites through milk. Once it's combined, fold in the fresh fruit and vegetables, carrots, zucchini, raisins and pineapple.
4. Divide the mixture evenly into 12 trays of the cupcake pan (about 1/4 cup each).
5. Bake for 20-22 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from cupcake pan and serve.