Agave-Sweetened Carrot Muffins

YUM! I just made these this morning. It's a recipe I got from a Country Living magazine and I have modified it slightly.

Makes: 16 muffins, working time: 15 mins, total time: 40 mins

2 c whole wheat flour
1 1/2 t cinnamon
1 t baking powder
1 t baking soda
1/4 t salt
4 carrots
**2 eggs (I modify this to a vegan version, see below)
1/3 brown sugar
1 t vanilla
1/2 c agave syrup (I use a little less sometimes)
*1/3 c olive oil (I like to use applesauce instead)

Heat oven to 375, line 16 standard-size muffin pan cups with baking papers and set aside. *(Please note that if you are using appleasauce, it's better to forgo the liners and just grease your pan) Whisk together flour, cinnamon, baking powder and soda, and salt in large mixing bowl. Finely grate the carrots and stir together with remaining ingredients. Stir the carrot mix into flour mix. Divide batter evenly between cups and bake til a skewer inserted in muffin center comes out clean, about 25 mins. Immediately remove muffins and cool on a wire rack.

**So, to replace your eggs in a recipe, you have two options. You can use ground flaxseed or you can make a flax gel egg replacer.

1 T ground flaxseed + 3 T water = 1 egg
or
2 c water with 2-4 T whole flaxseed- combine this in a saucepan and bring to a boil. Immediately remove from heat once it boils. You can strain the flaxseed out if you just want gel or you can leave it in for added nutrition (good for cookies, breads, etc where you won't notice it) 1/4 c = 1 egg