Snapguide

How to make eggless orange-carrot coconut muffins

Make Eggless Orange-Carrot Coconut Muffins

8
STEPS
INGREDIENTS

Preheat oven to 350 degrees.

Spray muffin pan with cooking spray.

Spray muffin pan with cooking spray.

Combine sugar, oil and egg substitute (or egg) in a medium bowl, stirring with a whisk until smooth.

Combine sugar, oil and egg substitute (or egg) in a medium bowl, stirring with a whisk until smooth.

Stir in milk and yogurt.

Stir in milk and yogurt.

Measure flour into a large bowl and combine with 4 of the 5 tablespoons of coconut, baking soda and salt.

Measure flour into a large bowl and combine with 4 of the 5 tablespoons of coconut, baking soda and salt.

Add grated carrots and orange rind.

Add grated carrots and orange rind.

Stir and create a well in the center of mixture.

Stir and create a well in the center of mixture.

Add milk mixture to the flour mixture.

Add milk mixture to the flour mixture.

Fill up the well.

Fill up the well.

Stir just until moist. Make sure not to over mix!

Stir just until moist. Make sure not to over mix!

Spoon batter into a muffin pan and sprinkle with remaining coconut.

Spoon batter into a muffin pan and sprinkle with remaining coconut.

Only a pinch of coconut on each. Bake for 20-25 minutes or until toothpick inserted comes out clean.

Only a pinch of coconut on each. Bake for 20-25 minutes or until toothpick inserted comes out clean.

And you're done! They look, smell and taste absolutely divine. Enjoy!

  • 1.0c Sugar
  • 1.0Tbsp Canola oil
  • 1.0 Egg substitute or actual egg
  • 1/4c 2% reduced-fat milk
  • 3/4c Plain fat-free yogurt
  • 2.0c All purpose flour
  • 5.0Tbsp Flaked sweetened coconut, divided
  • 1/2tsp Grated orange rind
  • 1.0tsp Baking soda
  • 1/2tsp Salt
  • 1.0c Grated carrot
  • Cooking spray