½ cup pecans or walnuts, toasted and

coarsely chopped

3 medium-large carrots, peeled

and grated

2 small Macintosh apples, peeled and

grated

2 cups white whole wheat flour

1 cup Granulated SPLENDA® Brand Sweetener

¼ cup Big Y® sugar

¾ teaspoon Big Y® baking soda

1½ teaspoons baking powder

½ teaspoon salt or salt substitute

1½ teaspoons ground McCormick® ground cinnamon

1 cup coconut (sweetened or unsweetened)*

2 Big Y® large eggs, whites only

2 Big Y® large eggs, whites and yolks

¾ cup Filippo Berio® Extra Light Olive Oil

1½ teaspoons Big Y® pure vanilla extract

1. Preheat oven at 350°F, with rack in center.

2. Place fluted paper liners in muffin cups.

3. In large bowl, whisk together flour, SPLENDA®, sugar,

baking soda, baking powder, salt and cinnamon.

4. Stir in nuts and coconut, set aside.

5. In separate bowl, whisk together eggs, oil and vanilla.

6. Fold wet ingredients, along with carrots and apples,

into flour mixture. Stir just until moistened.

7. Evenly divide batter between muffin cups.

8. Bake for 20-25 minutes or until toothpick inserted in

center comes out clean.

9. Remove from oven and let cool on wire rack.

10. After 10 minutes, remove muffins from pans and

cool completely on a wire rack.