Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Sift the white flour, whole wheat flour and baking powder into a medium-sized bowl. Add the shredded coconut and whisk. Set aside until use.

Mince the carrots with a kitchen mixer and set aside until use.

Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.

Add the minced carrots and whisk well.

Add the flour mixture to the wet mixture and use a rubber spatula to mix well.

Divide the batter evenly among the lined cups.

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.