1. Preheat oven to 350°F. Spritz 18 muffin cups with cooking spray. Place a paper liner in each.
2. In a large bowl, beat eggs, oil, milk, and vanilla on medium for 1 minute. Add flour, brown sugar, baking soda, cinnamon, and salt. Beat just until combined. (Don’t overmix!) Add carrots, coconut, raisins, and half the almonds. Spoon batter into liners. Sprinkle with remaining almonds.
3. Bake for 20 minutes or until muffin tops spring back when pressed. Cool on wire racks.
Makes 18 muffins. Per Serving: 240 calories, 29g carbs, 3g protein, 12g fat, 20mg cholesterol, 230mg sodium, 1g fiber