Children love these. Icing can be added, but a sprinkle with a little powdered sugar or cinnamon sugar added right before cooking is enough.  

• 1 tablespoon finely ground flaxseeds
• ¾ cup unsweetened almond milk
•  1½ cups all-purpose unbleached flour or whole-wheat pastry flour
• ¾ cup sugar
• ¼ cup brown sugar
• 1½ teaspoons baking powder 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg 
• 1½ teaspoon cinnamon
• 1 container plain yogurt, soy or coconut milk
• 1½ teaspoon vanilla
• ¼ cup oil
• 2 cups carrots, peeled, grated (2 large carrots)
• ½ cup shredded coconut
• ½ cup crushed pineapple, drained
• ½ cup dried currants or raisins
• ½ cup pecans or walnuts, chopped (optional)
• Cinnamon Sugar (below) 

Preheat oven to 350°F (175°C). Lightly coat muffin pans with cooking spray or use liners.  In a medium bowl, mix flaxseed with almond milk and set aside. Stir together flour, white and brown sugars, baking powder, baking soda, salt, nutmeg and cinnamon in bowl. Whisk together yogurt, vanilla, oil, and milk mixture and then stir into the flour mixture. Then fold in carrots, coconut, pineapple, currants and nuts.  Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean when inserted in the middle. Remove and let cool. Top with Cinnamon Sugar (below), Cream Cheese Icing, or Butter Icing.

Cinnamon Sugar

Mix ¼ cup of sugar and 1 teaspoon of cinnamon together and sprinkle on cupcakes right before you put them in the oven.

Hint:

Buy whole nutmeg and use a fine zester to grate the amount you need. Then keep the nutmeg nut in a small container with your other spices. It keeps a long time and adds a fresher flavor than jarred.