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!
- 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