Super Moist and Healthy Carrot Cake Muffins

Position a rack in the center of the oven and preheat the oven to 350ºF. Either line the cupcake pan with paper liners or grease it. Sprinkle half the oats on the liners, set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, and salt, set aside.

In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined - about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.

With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots, shredded coconut, raisins, and walnuts. The muffin mixture will be thick. Pour into prepared cupcake pans. Sprinkle the remaining oats on top and shaved coconut too if you'd like.

Bake for 20 - 23 minutes or until a tooth pick inserted in the center comes out clean or with just a few crumbs.