Closely related to the aloe plant, agave produces a sweet sap that can be used as a natural alternative to white sugar. Serve these carrot muffins, made with a mix of all-purpose and whole-wheat flour, as part of a healthy breakfast.
Contents
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
- c. dark brown sugar
- 1 tsp. vanilla
- 1/2 c. dark agave syrup
- c. extra-light olive oil
Directions
-
- Step 1
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.
- Step 2Finely grate the carrots and stir together with the remaining ingredients. Stir the carrot mixture into the flour mixture.
- Step 3Divide 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.
- Step 1
