Serves 18
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1/2 cup dried coconut, shredded
- 1/3 cup canola oil
- 1/4 cup nonfat vanilla yogurt
- 1 tablespoon vanilla extract
- 2 large egg whites
- 1 large egg
- 2 cups shredded carrots

Directions:
Preheat oven to 375.

Line 18 muffin tins with parchment muffin cup liners.

Whisk together flours, baking powder, baking soda, cinnamon and nutmeg in a medium size bowl.
In a separate bowl, beat together sugars, applesauce, dried coconut, canola oil, yogurt, vanilla extract, and eggs for a minute or two. Stir in flour mixture and then stir in carrots. Place a heaping tablespoon of the mixture into each muffin tin so that it is about 3/4 full. Bake for 20 minutes or until fully cooked in the center (toothpick inserted will not have uncooked mix on it).
Allow to cool then top with optional cream cheese frosting.

Per Serving: 164 Calories; 5g Fat (29.9% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 70mg Sodium.

Cream Cheese Frosting

Ingredients:
- 4 ounces lowfat cream cheese
- 1/4 cup butter
- 1 tablespoon grated lemon rind
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar

Directions:
Beat together cream cheese, butter, lemon rind and vanilla until smooth. Add powdered sugar a little at a time and beat on low until desired consistency is attained.

Per Serving: 77 Calories; 2g Fat (25.3% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 42mg Sodium

(note: if you use this recipe for the cupcakes, you should have about 1/4 leftover).