Carrot Raisin Bran Muffins

I love bran muffins. I am lucky to live within walking distange to Blue Sky Bakery, which is a bakery that specializes in muffins. They do a really great bran muffin and change the fruit additions daily. Though they've never done carrot-raisin ro my knowledge, I thought I'd give it a try. When cooking at home I prefer to avoid white sugar, as well as white flour- replacing them with whole grains and agave nectar.

2 C wheat bran
1 C oat bran
1 C whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 C raisins
2 eggs
2/3 C milk
2/3 C yogurt
1/3 C canola oil
1/3 C agave nectar
2 Tbsp molasses
1 tsp vanilla extract
1 1/2 C grated carrot

Heat oven to 375 degrees. Grease standard size muffin pan (for 12 muffins).

Combine first 10 dry ingredients and raisins in a large bowl. stir to mix and set aside. Combine eggs, milk, agave, molasses, vanilla, and carrot in a med bowl and stir until combined. Pour wet ingredients into bowl with dry ingredients, stir until just combined. Evenly distribute batter into muffin pan. It will fill high, which is ok as they don't rise too much.
Bake about 20-25 mins or until set and toothpick stuck in the middle comes clean. Let cool for 10 mins in pan, then carefully remove from pan and transfer to a wire rack.