1/2 cup sugar
1/4 cup packed natural brown sugar
1/1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced*
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped**
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers of a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined.
Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.
Spoon batter into 16 paper-lined muffin tins,*** filling each about 2/3 full. Top evenly with remaining coconut and bake for 25 to 30 minutes, or until cooked through.
**I omitted the walnuts
***I used a pan of 6 giant muffins instead, and omitted the paper lining as I wanted a crunchier outside to my muffins.
Nutrition: Per serving (1 muffin):
200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25 mg cholesterol, 170 mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3 g protein.