Preheat oven to 400F (200C).

Line 12 muffin cups with paper liners.

In a large bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt, ground cinnamon, and raisins.

Mix the dry ingredients well.

In a separate bowl, combine crushed pineapple with juice, skim milk, vegetable oil, and egg whites.

Pour the wet ingredients into the dry ingredients.

Gently mix until just moistened. Avoid overmixing.

Fill each muffin cup about 7/8 full.

Bake for 20 minutes, or until golden brown.

Let the muffins cool in the pan for 10 minutes before serving.