How to Make Eggless Orange-Carrot Coconut Muffins

by Natasha Kambo

Supplies

  • 1 Cup Sugar
  • 1 Tablespoon Canola oil
  • 1 Egg substitute or actual egg
  • ¼ Cups 2% reduced-fat milk
  • ¾ Cups Plain fat-free yogurt
  • 2 Cups All purpose flour
  • 5 Tablespoons Flaked sweetened coconut, divided
  • 2 ½ Teaspoons Grated orange rind
  • 1 Teaspoon Baking soda
  • ½ Teaspoons Salt
  • 1 Cup Grated carrot
  • Cooking spray
  • Instructions

    Step 1

    Preheat oven to 350 degrees.

    Step 2

    Spray muffin pan with cooking spray.

    Step 3

    Combine sugar, oil and egg substitute (or egg) in a medium bowl, stirring with a whisk until smooth.

    Step 4

    Stir in milk and yogurt.

    Step 5

    Measure flour into a large bowl and combine with 4 of the 5 tablespoons of coconut, baking soda and salt.

    Step 6

    Add grated carrots and orange rind.

    Step 7

    Stir and create a well in the center of mixture.

    Step 8

    Add milk mixture to the flour mixture.

    Step 9

    Fill up the well.

    Step 10

    Stir just until moist. Make sure not to over mix!

    Step 11

    Spoon batter into a muffin pan and sprinkle with remaining coconut.

    Step 12

    Only a pinch of coconut on each. Bake for 20-25 minutes or until toothpick inserted comes out clean.

    Step 13

    And you're done! They look, smell and taste absolutely divine. Enjoy!