Vegan Carrot Ginger Muffins

Vegan Carrot Ginger Muffins
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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Vegan Carrot Ginger Muffins calories by ingredient
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Introduction

a vegan muffin. to make them approx 100 cals each use 1/4 cup per muffin and make 12.. using a 1/2 cup cookie scoop this makes approx 7 muffins *regular size* at about 200 cals per muffin. a vegan muffin. to make them approx 100 cals each use 1/4 cup per muffin and make 12.. using a 1/2 cup cookie scoop this makes approx 7 muffins *regular size* at about 200 cals per muffin.
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

Tips

You can use any binder you want, prune puree works well. also any vegan milk substitute is fine. whole wheat pastry flour is the best but any wheat flour will do as well.


Directions

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.

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