Apple Carrot Almond Muffins

• 2 whole Eggs
• 1/2 cups Applesauce
• 1/4 cups Vegetable Oil
• 1/4 cups Fat Free Milk
• 2 teaspoons Vanilla
• 2 cups Flour
• 1 cup Brown Sugar, Packed
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1-1/2 cup Carrots, Shredded
• 1 cup Apple, Peeled And Shredded
• 1/2 cups Coconut
• 3/4 cups Sliced Almonds, Divided

1. Preheat oven to 350u0b0F. Place paper baking cups in muffin pan.
2. In large mixing bowl, mix eggs, applesauce, oil, milk and vanilla until well-blended.
3. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until moistened.
4. Fold in carrots, apple, coconut and 1/2 cup of the almonds.
5. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds on top.
6. Bake 20 minutes or until toothpick inserted in center comes out clean.
7. Adapted from Betty Crocker.

eggs, applesauce, ubc, ubc, vanilla, flour, brown sugar, baking soda, ground cinnamon, salt, carrots, apple, coconut

Taken from tastykitchen.com/recipes/breads/apple-carrot-almond-muffins/ (may not work)