Name: Agave-Sweetened Carrot Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 muffins
Ingredients: 1½ c. all-purpose flour; ½ c. whole wheat flour; 1½ tsp. cinnamon; 1 tsp. baking powder; 1 tsp. baking soda; ¼ tsp. salt; 4 carrots; 2 large eggs; 1/3 c. dark brown sugar; 1 tsp. vanilla; ½ c. dark agave syrup; 1/3 c. extra-light olive oil

Agave-Sweetened Carrot Muffins

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Today’s recipe is from Country Living Magazine. Easy, healthy, tasty. Easy muffins to make with 15 minutes prep time and quick to bake in just 25 minutes. Healthy with organic agave syrup and very little sugar. Carrots add natural sweetness and flavor. Extra-light olive oil instead of butter makes this healthy recipe a keeper! Great for breakfast on the go!

Yields: 16 muffins

1½ c. all-purpose flour
½ c. whole wheat flour
1½ tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
4 carrots
2 large eggs
1/3 c. dark brown sugar
1 tsp. vanilla
½ c. dark agave syrup
1/3 c. extra-light olive oil

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

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