Pineapple, carrots and walnuts bring diverse flavors and textures when baked right into this delectable breakfast bread. Kids will love helping to stir the batter in these muffins, which use agave nectar instead of sugar for their sweetness. This recipe comes to us from Catherine of Weelicious.
Preheat oven to 350 degrees.
Together: In a large bowl combine the flours, baking powder, baking soda and salt.
In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
Together: Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated.
Together: Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix.
Pour the batter into regular size, paper lined muffin cups.
Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy!