Chocolate Carrot & Squash Muffins

• 4 eggs, beaten
• 1/4 cup canola oil
• 1/2 cup non-fat Greek yogurt (or homemade yoghurt)
• 1 tablespoon vanilla extract
• 1 cup sugar
• 3/4 cup brown sugar
• 1/2 cup cocoa powder, sifted
• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup finely shredded yellow squash, peel left on (or zucchini)
• 1 1/2 cups finely shredded carrots
• 1 small sweet apple, finely shredded, peel left on (I used Red Prince)
• 8 teaspoons coarse raw sugar (for topping)

1. Preheat the oven to 350u0b0F. Line two muffin tins with cupcake liners, and set aside.
2. In a bowl, combine the eggs, oil, yogurt and vanilla.
3. Beat in the sugars and cocoa until smooth.
4. Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
5. Scoop the prepared batter into the muffin tins 3/4 of the way up.
6. Sprinkle with sanding sugar.
7. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

eggs, canola oil, nonfat, vanilla, sugar, brown sugar, cocoa powder, whole wheat flour, baking powder, baking soda, yellow squash, carrots, sweet apple, sugar

Taken from www.food.com/recipe/chocolate-carrot-squash-muffins-526170 (may not work)