Name: Agave-Sweetened Carrot Muffins
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1/2 c. whole wheat flour; 1 1/2 tsp. cinnamon; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 4 carrots; 2 large eggs; 13 c. dark brown sugar; 1 tsp. vanilla; 1/2 c. dark agave syrup; 13 c. extra-light olive oil

Servings: 4 persons

1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 carrots
2 large eggs
13 c. dark brown sugar
1 tsp. vanilla
1/2 c. dark agave syrup
13 c. extra-light olive oil

1
Heat the oven to 375 degrees.
2
Line 16 standard-size muffin pan cups with baking papers and set aside.
3
Whisk together the flours, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
4
Finely grate the carrots and stir together with the remaining ingredients.
5
Stir the carrot mixture into the flour mixture.
6
Divide the batter evenly among the baking cups and bake until a skewer inserted into the muffin center comes out clean, about 25 minutes.
7
Immediately remove the muffins from the pan and cool completely on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Agave-Sweetened Carrot Muffins

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