Apple Carrot Ginger Muffins

I'm not sure why, but I've had a hankering for the carrot-ginger combo all day. I decided to play around with this classic combination to see what kind of healthy treat I could come up with. I love making muffins to get me through a long work week. It tricks me into thinking I can sleep in a few extra minutes if I have a breakfast ready for me to just grab and go. When I can pack in fruit, a veggie, and some fiber in that, then it's a no-brainier.

2 1/2 cups whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs
1/3 cup packed dark brown sugar
1 cup low fat plain yogurt
1 teaspoon vanilla extract
1 cup shredded carrots (approximately 5 small carrots)
2 medium apples, peeled, cored, and shredded (approximately 1 1/4 cups)
1 Tablespoon freshly grated ginger
1/4 cup raisins
1/3 cup unsweetened coconut

1. Preheat oven to 350°. Line a muffin tin with muffin cups or spray with nonstick spray.
2. In a large bowl, mix together the eggs, brown sugar, yogurt, vanilla, carrots, apples, ginger, raisins, and coconut. Set aside.
3. In a medium bowl bowl whisk together the flour powder, baking soda, salt, and cinnamon.