Hearty Vegan Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup spelt flour1 cup barley flour (or you can use brown rice, or wholewheat, as you like)1 teaspoon cinnamon2 teaspoons baking powder1 cup mashed pumpkin (you can sub this for mashed banana, prunes, applesauce, as you like)3 tablespoons blackstrap molasses1/2 cup soymilk (again, feel free to substitute other dairy-sub options)2 teaspoons apple cider vinegar1 zucchini, grated finely1/2 cup almonds, chopped roughly (feel free to omit or switch for other nuts)
Preheat oven to 375F
Line 12 muffin cups
Combine the flours, cinnamon, baking powder and baking soda
In a blender, whiz the pumpkin, molasses, soymilk and vinegar until well mixed
Mix that into the dry ingredients until well combined
Add zucchini, almonds and raisins
Divide among muffin tins, bake for 20 minuts\
Enjoy!
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHINESEVEG.
Line 12 muffin cups
Combine the flours, cinnamon, baking powder and baking soda
In a blender, whiz the pumpkin, molasses, soymilk and vinegar until well mixed
Mix that into the dry ingredients until well combined
Add zucchini, almonds and raisins
Divide among muffin tins, bake for 20 minuts\
Enjoy!
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHINESEVEG.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 246.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
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