Healthy Carrot and Coconut muffins are a moist treat for breakfast on the go or an afternoon snack.
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 3/4 full.
Bake at 350 degrees for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.