Zucchini Carrot Raisin Nut Muffins
- Number of Servings: 18
Ingredients
1/4c refined coconut oil, melted or safflower oil, plus more for greasing muffin tins2c whole wheat pastry flour1/2c sucanat or other dry sweetener1T Ener-G egg replacer (I used 1 egg because I could not find the egg replacer, plus it freaks me out a little)2t baking poweder1/4t fine sea salt1 1/4c soy milk (I used vanilla silk)1t vanilla1c fresh or dried fruit, diced or chunked if necessary1/2c chopped nuts (optional)For Zucchini Raisin MuffinsCombine shredded Zucchini and raisinis for the fruit and omit the nuts. Add 1t cinnamon and 1/2t ground ginger to the dry ingredients.(I used 1 1/2 shredded zucchini and 1/3 of a large carrot shredded. I put in a hanful of golden raisins and 1/2c chopped walnuts.)
Heat oven to 375. Grease muffin tin or use liners.
In a large bowl combine dry ingredients, including egg replacer if using. In a medium bowl, whisk soy milk, oil, and vanilla. Add milk mixture to the flour mixture, stirring until barely combined. Stir in fruit and nuts. Transfer to muffin tin. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.
Number of Servings: 18
Recipe submitted by SparkPeople user LEANCOURT84.
In a large bowl combine dry ingredients, including egg replacer if using. In a medium bowl, whisk soy milk, oil, and vanilla. Add milk mixture to the flour mixture, stirring until barely combined. Stir in fruit and nuts. Transfer to muffin tin. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.
Number of Servings: 18
Recipe submitted by SparkPeople user LEANCOURT84.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 6.0 g
- Cholesterol: 11.8 mg
- Sodium: 99.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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