Very Veggie Muffins

Name: Very Veggie Muffins Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 14
Ingredients: 2/3 cup brown sugar; 1 tbsp molasses; � cup pumpkin puree; � cup carrot puree; � cup chunky applesauce; 2 tsp cinnamon; � tsp nutmeg; � tsp ginger; 1 tsp salt; 1 tsp vanilla extract; 1 tsp maple extract; 1 tbsp apple cider vinegar; 1 tbsp ground flaxseed; 2 tbsp canola oil; 1 cup ginger ale (I used Boylan�s); 2 cups spelt flour; 1 tbsp ener-G egg replacer; 1 tbsp baking powder; Crushed cereal or granola for topping (optional)

Minutes to Prepare: 30
Minutes to Cook: 35

Number of Servings: 14

Ingredients

2/3 cup brown sugar1 tbsp molasses� cup pumpkin puree� cup carrot puree� cup chunky applesauce2 tsp cinnamon� tsp nutmeg� tsp ginger1 tsp salt1 tsp vanilla extract1 tsp maple extract1 tbsp apple cider vinegar1 tbsp ground flaxseed2 tbsp canola oil1 cup ginger ale (I used Boylan�s)2 cups spelt flour1 tbsp ener-G egg replacer1 tbsp baking powderCrushed cereal or granola, for topping (optional)

Directions

Preheat oven to 350 degrees. Grease 14 muffin tins (I find liners stick too much).
In a bowl, beat together brown sugar, molasses, pumpkin, carrot puree, applesauce, spices, salt, extracts, vinegar, flaxseed, oil and ginger ale.
Add flour, egg replacer and baking powder, mixing until just blended.
Scoop evenly into the muffin tins and top with granola.
Bake for 35 minutes or until muffins test done.

Serving Size: Makes 14 muffins

Number of Servings: 14

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving