2 cups all-purpose flour
2 cups light brown sugar
2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 cup canola oil
1/2 cup applesauce
1 egg
1 egg white
2 tsp. vanilla extract
2 (2 1/2 oz. ea.) jars strained carrot baby food
1/2 cup fresh carrot or orange juice
1/2 (8 oz.) can unsweetened crushed pineapple in juice
3/4 cup unsweetened shredded coconut flakes

Preheat oven to 350°F. Spray muffin pans with non-stick cooking spray (Pam) or oil with vegetable oil.

Mix flour, brown sugar, baking powder, salt, cinnamon, ginger and cloves in a large mixing bowl. Add oil, applesauce, egg, egg white, vanilla, strained carrots, juice and the crushed pineapple in its own juice. Mix well. Stir in coconut flakes. Fill pans 2/3 full.

Bake at 350°F for 20 to 25 minutes. Turn muffins out onto a wire rack. Once cooled, store in an airtight container.

Note: Muffins freeze well. Microwave for 30+ seconds to reheat each serving.

Makes 18 muffins.

Submitted by: Nicole Mason