- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup canola oil
- 1/3 cup granulated sugar
- 6 ounces yogurt, vanilla
- 2 eggs
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup finely shredded carrots
- 1/3 cup shredded coconut
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 375º F. Line the wells of a muffin pan(s) with paper liners or spray the interior with baking spray; set the prepared pan(s) aside.
Whisk the flour, baking powder, and baking soda together in a small bowl to combine. Make a well in the center of the dry ingredients. Set the bowl aside while attending to the wet ingredients.
In a medium bowl, whisk the canola oil, granulated sugar, vanilla yogurt, and eggs together until the eggs are fully incorporated into the mixture. Pour the mixture into the well of the dry ingredients, scraping the sides of the bowl to transfer all of the wet ingredients to the larger bowl. Use a rubber scraper or wooden spoon to gently stir the wet ingredients into the dry, until just combined; batter should be smooth but not overworked. Fold the pineapple, carrots, and coconut into the batter.
Portion the batter into the prepared muffin pan(s), filling each well 2/3 of the way full. Bake for 15 to 18 minutes, or until muffins come to a golden crown and are set in the centers. Immediately turn the muffins out onto wire cooling racks.
Serve warm with butter or allow muffins to cool completely. Muffins may be stored refrigerated in an airtight container for up to 5 days.
Recipe Notes: This muffin recipe was developed using low-fat vanilla yogurt made with real sugar. Using light yogurt, fat free, or yogurt made with sugar substitutes in the recipe will dramatically change the flavor and texture of the muffins.