How to make eggless orange-carrot coconut muffins

Preheat oven to 350 degrees.

Spray muffin pan with cooking spray.

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

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.

Add grated carrots and orange rind.

Stir and create a well in the center of mixture.

Add milk mixture to the flour mixture.

Fill up the well.

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

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.

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