Morning Glory Muffins (Happy Herbavore, slightly revised)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 394.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Morning Glory Muffins (Happy Herbavore, slightly revised) calories by ingredient


Introduction

Vegan muffins, chock full of veggies & protein to start your day off right. Vegan muffins, chock full of veggies & protein to start your day off right.
Number of Servings: 12

Ingredients

    1 1/2 c rolled oats
    2 t baking powder
    1 t baking soda
    1 t pumpkin pie spice
    1/2 t salt
    1/3 c craisins
    1 c carrots, shredded
    6 oz tofu
    2 T soy or other milk
    1/2 c pimpkin puree
    1/3 c dates
    1 t vanilla
    1 T vegetable oil
    1/4 c splenda (optional)


Tips

recipe doubles easily and freezes great!


Directions

Whiz rolled oats in blender or food processer until a flour like consistency. Add baking powder, baking soda, pumpkin pie spice & salt and blend. Put into a bowl. Add carrots & craisins.

Combine tofu, milk, pumpkin puree, dates, vanilla , Splenda if using & oil in blender until smooth. Add to dry ingredients and fold together just enough to wet the ingredients. Batter should be lumpy. Allow to rest.

Preheat over to 350 while the batter rests. Prepare muffin tin with papers and spray with cooking spray. Add batter to muffin cups to make 12 muffins. Bake for about 20 minutes until a toothpick inserted comes out dry.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KKLETT2.