2 c. flour
1 1/4 c. sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 1/2 c. shredded carrots
1 1/2 c. chopped apples
3/4 c. flaked or shredded coconut
1/2 c. chopped pecans
3 eggs, beaten
1 c. vegetable oil
1 tsp. vanilla extract
1/2 tsp. salt

Combine flour, cinnamon and baking soda. In a separate bowl, toss together carrots, apples, coconut and pecans. Stir in eggs, oil, vanilla and salt. Add dry ingredients to carrot mixture, stirring just until dry ingredients are moistened. Blend.

Grease 24 muffin cups or use liners. Fill 3/4 full with batter. Bake at 375 degrees 18-20 minutes.