I baked these muffins for my daughter's and her friends' lunchbox yet everyone at home enjoyed these healthy, soft muffins! No sugar but sweet thanks to agave and honey; lots of fiber thanks to whole wheat flour and oatmeal
Recipe adapted from Whisks and Whimsy
Carrot Cake Agave Muffins (I had 20 muffins)
Ingredients:
2 cups whole wheat flour + 1/4 cup oatmeal1 teaspoon baking soda
1 teaspoon baking powder
1 table spoon cacao
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup organic amber agave nectar
2 cups baby carrots, chopped
1/2 cup honey
How to prepare healthy carrot muffins:
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, oatmeal 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.
I just put the muffins in the oven, I can't wait to see how they turn out! The recipe was easy to follow. I made a few changes to make them vegan: instead of eggs I used Ener-G Egg Replacer(you can find it at Whole Foods, East End Food Co-op, any kosher grocery store, Giant Eagle near Whole Foods). There are directions on the box that will tell you how to replace 1 egg(or as many as you need). I used maple syrup instead of honey, and I didn't have enough whole wheat flour so I used 1 cup of flax meal. The batter tasted really good so I'm hoping the muffins are good, too :) Thanks for the recipe!
ReplyDeleteThanks for letting me know rachel! I am sure they will come out to be good!
ReplyDeleteenjoy your muffins / afiyet olsun !