Recipe courtesy of:
Fatfree Vegan Kitchen

Carrot Spice Muffins

Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
1/4 cup natural sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:
1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt
1/4 cup water
1 teaspoon vanilla

1 1/2 cup shredded carrots (about 3)
1/4 cup raisins
Optional topping: Vanilla sugar

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)

Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

Makes 12 muffins. Each contains: 132 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 244 mg Sodium; 3 g Fiber

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/03/carrot-spice-muffins.html