Sunrise Carrot Muffins

• 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

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. Sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
4. Mix in the flaxseeds and raisins.
5. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes.
6. Add the tofu mixture to the flour mixture and combine well.
7. Fold in the carrots, apple, and pumpkin seeds.
8. 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.

flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, flaxseeds, raisins, silken tofu, canola oil, light agave, vanilla, carrots, apple, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/sunrise-carrot-muffins-379311 (may not work)