Vegan Carrot Ginger Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 cup Whole Wheat Flour .125 cup prune puree (by LAINEY_1970) .66 cup Sucanat (by DOKEYOKEY) 2 tbsp Earth Balance Natural Buttery Spread 1 large (7-1/4" to 8-1/2" long) Carrots, raw .25 cup Soy Milk 2 tsp Ginger Root .25 tsp Cinnamon, ground .25 tsp Allspice .25 tsp Vanilla Extract .33 cup, chopped Walnuts
preheat oven to 350 degrees
cut earth balance into the flour and baking powder in a large bowl. Add sucanat, grated ginger, grated carrots, soy milk, 2 Tbs prune puree, vanilla and spices. Mix well.
add nuts (or dates, raisins etc) fold them in
cook approx 25 minutes until a toothpick comes out clean.
Serving Size: 7
Number of Servings: 7
Recipe submitted by SparkPeople user PINKTOFU.
cut earth balance into the flour and baking powder in a large bowl. Add sucanat, grated ginger, grated carrots, soy milk, 2 Tbs prune puree, vanilla and spices. Mix well.
add nuts (or dates, raisins etc) fold them in
cook approx 25 minutes until a toothpick comes out clean.
Serving Size: 7
Number of Servings: 7
Recipe submitted by SparkPeople user PINKTOFU.
Nutritional Info Amount Per Serving
- Calories: 194.5
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 39.7 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
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