Vegan Carrot Ginger Muffins
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
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.
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.