12 Jumbo Muffins (these freeze well or you can halve the recipe)
Combine dry ingredients well and set aside:
4 cups whole wheat flour
3 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon Salt
16 oz carrots (I process them on grind in my processor) finely grated
4 large eggs
2/3 cup dark brown sugar
2 teaspoons vanilla
1 bottle (11.75 oz) Blue Agave Sweetener ( I get at trader joes $3)
1 cup unsweetened applesauce
Oven preheated to 350 degrees. Prepare 12 jumbo muffins by placing baking liners into pan and spraying with pam cooking spray.
Whisk together the flour,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 between the baking cups and bake until a skewer inserted into the muffin center comes out clean, about 30 minutes. Immediately remove the muffins from the pan and cool completely on a wire rack.
My Notes: I think the muffins turn out more moist when you grind the carrots in the processor and it's a time saver too. My daycare kids absolutely LOVE these and think of them as "cupcakes". Agave syrup is a natural, unprocessed sweetener derived from the agave plant. there are several types of agave syrup.. I use the Trader Joes organic blue agave sweetener. The original recipe was for 12 regular sized muffins that were 7 points each. My version is a much leaner 4 points for the JUMBO size
I encourage you to run the numbers on your recipe builder to verify points. The agave sweetener that I use is: I use the entire bottle.
Serving per bottle = 16
Calories per serving =60 ( this is 1 point per tablespoon serving)
Fat per serving =0
Sugars per serving=16g
The original recipe is from : Country Living Magazine January 2009 issue. I changed alot of the recipe to make it healthier.