Morning Glory Muffins (Happy Herbavore, slightly revised)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 c rolled oats2 t baking powder1 t baking soda1 t pumpkin pie spice1/2 t salt1/3 c craisins1 c carrots, shredded6 oz tofu2 T soy or other milk1/2 c pimpkin puree1/3 c dates1 t vanilla1 T vegetable oil1/4 c splenda (optional)
Whiz rolled oats in blender or food processer until a flour like consistency. Add baking powder, baking soda, pumpkin pie spice & salt and blend. Put into a bowl. Add carrots & craisins.
Combine tofu, milk, pumpkin puree, dates, vanilla , Splenda if using & oil in blender until smooth. Add to dry ingredients and fold together just enough to wet the ingredients. Batter should be lumpy. Allow to rest.
Preheat over to 350 while the batter rests. Prepare muffin tin with papers and spray with cooking spray. Add batter to muffin cups to make 12 muffins. Bake for about 20 minutes until a toothpick inserted comes out dry.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKLETT2.
Combine tofu, milk, pumpkin puree, dates, vanilla , Splenda if using & oil in blender until smooth. Add to dry ingredients and fold together just enough to wet the ingredients. Batter should be lumpy. Allow to rest.
Preheat over to 350 while the batter rests. Prepare muffin tin with papers and spray with cooking spray. Add batter to muffin cups to make 12 muffins. Bake for about 20 minutes until a toothpick inserted comes out dry.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKLETT2.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 394.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.3 g
- Protein: 2.7 g
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