Adapted from Country Living Magazine, January 2009

Whole wheat flour and shredded carrots make this muffin as healthy as it is delicious.

Makes 16 muffins 

Ingredients

1 1/2 cup all-purpose flour

1/2 cup 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

1/3 cup dark brown sugar

1 tsp. NOW Real Food® Organic Vanilla Extract*

1/2 cup NOW Real Food® Organic Agave Nectar*

1/3 cup NOW Real Food® Extra Virgin Olive Oil*

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

Nutrition per Muffin:
Calories: 162
Protein: 2.7 g
Fat: 5.4 g
Carbohydrate: 26.9 g
Fiber: 1.4 g
Sodium: 161.5 mg
Cholesterol: 22.5 mg

*NOW items available at your local health food store