1 ½cupwhole wheat flour((or ¾ cup all purpose and ¾ cup whole wheat))
1teaspooncinnamon
¾teaspoonssalt
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonginger
¼teaspoonground cloves
⅔cupssugar
¼cupcanola or vegetable oil
¼cupvanilla yogurt or plain yogurt with a teaspoon of vanilla extract
1Large egg
1Large egg white
½cuppecans or walnuts finely chopped
½cupshredded coconut
Instructions
Preheat oven to 350 degrees. Grease muffin tins (18-24 cups).
Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth.
In a large bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.
In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Fold in coconut and nuts.
Fill muffin cups ¾ full.
Bake at 350 degrees for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.