Whole Grain Carrot Coconut Morning Glory Muffins

Preheat oven to 350ºF. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.

In a medium bowl, sift together flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.

Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined— do not over mix! Fold in the walnuts and the coconut flakes.

Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use.

Cool completely on a wire rack. Serve muffins with low-fat or whipped cream cheese, or create your own low calorie frosting by mixing a few tablespoons of powdered sugar and milk.