Whole-Wheat Carrot Muffins

Serves 15 — Oversized Muffins

2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup honey
2 large eggs
1 teaspoon vanilla
1 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup plain yogurt (Bulgarian if you can find it but any plain yogurt will do okay)
1 1/2 cups shredded carrots
1 cup sweetened coconut

1. Preheat oven to 350 degrees F. Line 15 cups in muffin pans and set aside.
2. In mixing bowl, mix together baking soda, salt, baking powder, whole-wheat flour, ginger and
cinnamon and set aside.
3. In separate bowl mix honey, eggs, vanilla, oil, yogurt. Slowly add flour mixture and just mix
until combined. It will still be slightly lumpy and this is good. Fold in carrots and
4. Pour evenly into the lined muffin pans about 3/4 full. Bake for 25 to 30 minutes or until toothpick comes
out clean and the tops are golden brown. Enjoy!!


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