Instructions

1. Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
2. In a large bowl, combine the brown sugar, eggs, melted butter, buttermilk, and vanilla extract.
3. Stir in the apples, carrots, and coconut until combined.
4. In a separate bowl, mix together the flour, baking powder, and salt.
5. Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
6. Set the batter aside and make the streusel topping. Combine the flour, sugar, cinnamon and salt in a bowl and mix well. Cut the butter in using a fork or pastry cutter until the mixture resembles wet sand.
7. Scoop the muffin batter into prepared muffin cups, filling just shy of the top of the cups. Sprinkle with the streusel and repeat until all muffin cups are full.
8. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
9. Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.