Carrot Cake Agave Muffins

Carrot Cake Agave Muffins

Delicious muffins made with organic blue agave amber syrup, wheat flour and chock-full of carrots!


30 muffins


  • 1 cup Domino® Organic Blue Agave Nectar Amber Syrup
  • 4 large eggs
  • 1 cup canola oil
  • 3 cups fresh carrots, shredded
  • 2 1/4 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt


Preheat oven to 350ºF. Prepare three 12-cup muffin pans with liners.

In a large bowl, combine agave nectar, eggs and oil; beat well. Stir in carrots. In a separate bowl, combine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking.

Bake 22 to 25 minutes, until the center of a muffin springs back when lightly touched.