1/2 cup sugar (I use raw Turbinado sugar)
3 tablespoons Agave Nector (tastes like "carmeled" honey and has a very low glycemic count)
1 1/3 cups of fat free vanilla yogurt
1 teaspoon pure vanilla extract
1/3 cup plus 4 tablespoons egg whites
One cup all purpose flour
One cup whole wheat flour
¼ cup ground flax seed meal
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
3 cups grated carrots
½ cup shredded coconut
½ cup dark chocolate chips
Preheat oven to 350 degrees
Beat sugar, yogurt and vanilla together in a bowl. Add egg whites. In separate bowl mix together flour, cinnamon, baking soda and salt. Mix in half of dry mixture to the wet mixture until incorporated. Mix in remaining half. Add carrots, raisins, coconut, walnuts and chocolate chips. Mix until just combined.
Spoon into muffin pan. Bake for 12 – 15 minutes or until edges start to brown.
For the grated carrot . . . . . . you can substitute mashed bananas, apple sauce, pumpkin, butternut squash or cranberry sauce for different twist on same muffin.
Add whatever little morsels to the muffin (pecans, almonds, dates, dried cranberries, dried blueberries, apricots, sunflower seeds, etc.)