SUNRISE CARROT MUFFINS

Sunrise Carrot Muffins image

Yield makes 12 muffins

Number Of Ingredients 14

2 cups sprouted spelt flour or sprouted whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup flaxseeds
1 cup raisins
12 ounces firm silken tofu
1/4 cup canola oil
2/3 cup light agave nectar
1 teaspoon vanilla extract
1 cup grated carrots (about 4 medium carrots)
1 apple, peeled, cored, and chopped
1/4 cup raw pumpkin seeds

Steps:

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Mix in the flaxseeds and raisins. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes. Add the tofu mixture to the flour mixture and combine well. Fold in the carrots, apple, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.