Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) all-purpose flour 1/2 cup(s) whole wheat flour 1 1/2 teaspoon(s) cinnamon 1 teaspoon(s) baking powder 1 teaspoon(s) baking soda 1/4 teaspoon(s) salt 4 carrots 2 large eggs 1/3 cup(s) dark brown sugar 1 teaspoon(s) vanilla 1/2 cup(s) dark agave syrup 1/3 cup(s) extra-light olive oil

Instructions Jump to Ingredients ↑

  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. 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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