Vegan Good Morning Muffins
- Number of Servings: 12
Ingredients
6 oz vanilla soy yogurt1/2 cup Vanilla soy milk2 Tbsp flax seed (milled or ground)1/4 cup apple sauce1/2 cup brown sugar8oz can crushed pineapple with its juice2 medium carrots- gratedzest of one orange1/2 cup rasins1 1/3 cup 50-50 or whole wheat flour1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp cinnamon 1/2 tsp allspice(you can also add ground ginger or nutmeg)
mix all ingreedients in a bowl except for the flour, salt, baking soda and baking powder. Sift the dry ingreedients and then add to the wet mixture. bake at 350 for 25 minutes in "greased" muffin tins. Leave muffins in tins until they have cooled. they won't rise much so fill up each cup of the tin :)
you can probably substitute rice milk for the soy milk, but if you do that you may want to cut back on the brown sugar a tiny bit. I tend to think that rice milk is a bit sweeter than soy milk. It all depends on your taste buds ;)
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMS_OF_TREES.
you can probably substitute rice milk for the soy milk, but if you do that you may want to cut back on the brown sugar a tiny bit. I tend to think that rice milk is a bit sweeter than soy milk. It all depends on your taste buds ;)
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMS_OF_TREES.
Nutritional Info Amount Per Serving
- Calories: 137.2
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 17.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
Member Reviews
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TAMRACLOVEC
Well, I couldn't get them to set up! I baked them for over 45 minutes, and the middle was still gooey. I only subbed non-fat dairy yogurt for the soy yogurt. I used all WW flour. The edges that cooked are really tasty!! Any ideas? I might try them again in a skillet so they won't be as thick. - 12/15/10