Low Fat Carrot Coconut Muffins

• -1 cup almond flour (or any nut flour - soy flour or oat flour are also good substitutions)
• -3/4 cup all-purpose flour
• -1 1/2 teaspoon baking powder
• -1 teaspoon baking soda
• -1/4 teaspoon salt
• -1 teaspoon cinnamon
• -1/2 teaspoon nutmeg
• -1 cup grated carrots (about 3 average sized carrots)
• -1/4 cup grated coconut (use natural unsweetened coconut - not the flaked stuff)

1. Preheat oven to 375 F.
2. Sift all the dry ingredients into a large bowl.
3. In a large bowl, using an electric mixer, blend sugar and egg together until well blended, about 3 minutes.
4. Add half of the dry ingredients. Mix until well blended. Add the applesauce and vanilla. Mix until blended. Add the rest of the dry ingredients. Mix until well blended.
5. Using a rubber spatula, fold in carrots, dry fruit and coconut until thoroughly combined.
6. Spray muffin pan with non-stick spray or use paper muffin cups. Fill muffin pan about 2/3 fill with batter and bake for 20 minutes or until toothpick inserted comes out clean.
7. I use mini muffins tins to help control the size of the muffin and a great way to use portion control for us adults to control our caloric intake. These are not the HUGE muffins you get in deli's and bakeries.

almond flour, flour, baking powder, baking soda, salt, cinnamon, nutmeg, carrots, grated coconut

Taken from www.epicurious.com/recipes/member/views/low-fat-carrot-coconut-muffins-50087596 (may not work)