VEGAN MORNING MUFFINS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 cups whole wheat pastry flour3/4 cup whole ground flaxseed meal3/4 cup oat bran1 cup brown sugar (packed)2 tsp baking soda1 tsp baking powder1/2 tsp salt2 tsp cinnamon1 1/2 cups shredded carrots (approx 2 carrots)2 apples, cored and shredded1/2 cup raisins1/2 cup sour cherries3/4 cup almond milk, vanillaEner-G egg replacer (equiv of 2 eggs, beaten)1 tsp vanilla
Preheat oven to 350 degrees F and line muffin pans with liners
Mix dry ingredients (flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon) in a big bowl or electric mixer
Stir in carrots, apples, raisins and cherries
In a small bowl, combine milk, beaten egg replacer and vanilla and slowly pour liquid ingredients into dry ingredients.
Stir just enough to moisten (don't over mix!)
Fill lined muffin cups 3/4 full.
Bake for 15-20 minutes.
Let cool on wire rack
Serving Size: Makes 18 regular size muffins
Number of Servings: 18
Recipe submitted by SparkPeople user BABYCAKESFL.
Mix dry ingredients (flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon) in a big bowl or electric mixer
Stir in carrots, apples, raisins and cherries
In a small bowl, combine milk, beaten egg replacer and vanilla and slowly pour liquid ingredients into dry ingredients.
Stir just enough to moisten (don't over mix!)
Fill lined muffin cups 3/4 full.
Bake for 15-20 minutes.
Let cool on wire rack
Serving Size: Makes 18 regular size muffins
Number of Servings: 18
Recipe submitted by SparkPeople user BABYCAKESFL.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 199.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.6 g
- Protein: 2.9 g
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