sunrise carrot muffins

well hello there. I've been a bad food blogger. I've baked and cooked and prepared many dishes that I've photographed then just not had the time to post on here. I know I know, it's like I'm hiding something for you. but these were so good I had to make time after my Sunday morning breakfast to share them with you.
for Christmas, dlb got me this amazing cookbook, Baking with Agave Nectar. ever since I read about it on 101 Cookbooks, I've been coveting it. I'm always on a mission to use less sugar and usually cut the amount of sugar in recipes, so the idea of baking with an alternative to sugar was so appealing to me. you can find agave nectar in the baking section near maple syrup and sugars in a natural foods store. I love it as an alternative to maple syrup on waffles or in place of honey in my oatmeal.
one of the main reasons I love this recipe is because of all of the nutritious things in it. fruits, nuts, veggies and spices, all packed into a wonderful vegan recipe that's just the right amount of sweet. you'll find them disappearing before the day is over.
Sunrise Carrot Muffins
adapted from Baking with Agave Nectar by Ania Catalano
makes 16 muffins

:: for muffins ::
1 cup white flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup ground flaxseeds
1/2 cup dried mango, chopped into small pieces*
12 ounces firm silken tofu
1/4 cup canola oil
2/3 cup agave nectar
1 tbsp vanilla extract
1 cup grated carrots {about 3 small carrots or one giant carrot}
1 apple, peeled, cored, and chopped
1/4 cup chopped walnuts

* the original recipe called for raisins, but I have some amazing dried mangos that I brought back from a recent trip to the Philippines. so unless you can find really soft, plump dried mangos, I'd suggest using golden raisins or dried apricots.

• preheat the over to 350 degrees. line 12 muffin cups with paper liners.
• stir together the flours, baking powder, cinnamon, nutmeg and cloves. mix in the flaxseeds and dried fruit.
• place tofu, canola oil, agave nectar and vanilla 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 carrots, apple and walnuts.
• spoon the batter into the prepared muffin cups and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
• remove from muffin pan and cool on a rack.

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