Carrot Cake Agave Muffins

Carrots, whole wheat flour, and no sugar or butter… what? These muffins may not seem that appetizing when you look at the ingredients list, but they are delicious. I’ve always been a fan of baked goods with vegetables (carrots, zucchinis, pumpkin…you name it) and I was excited when I stumbled on this recipe because it seems pretty healthy.

I also suggest eating them warm and I hate to even mention this, but they are really delicious with a slathering of butter…

Carrot Cake Agave Muffins
Adapted from C&H

2 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon kosher salt
4 large eggs
1 cup canola oil
1 cup organic amber agave nectar
3 cups carrots, shredded (about 3-4 whole carrots)

Preheat the oven to 350 degrees and line two 12-cup muffin tins with paper liners.

In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt and set aside. In another large bowl, beat the eggs, canola oil, and agave nectar until well combined, and then stir in the carrots. Add the wet ingredients to the dry ingredients and stir until just combined.

Fill the muffins cups about 3/4 of the way up and bake for 22 to 25 minutes until the center of the muffins spring back when touched.

Makes about 24 muffins.

See more: Agave Nectar • Breakfast • Carrot • Muffins • Vegetables • Whole Grain • Whole Wheat