Very Veggie Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Very Veggie Muffins calories by ingredient


Introduction

A slow roasted applesauce, along with homemade pumpkin and carrot purees, made up the base of these vegan spice muffins, which are crowned with cereal crunchies. The other secret? Cane sugar ginger ale! A slow roasted applesauce, along with homemade pumpkin and carrot purees, made up the base of these vegan spice muffins, which are crowned with cereal crunchies. The other secret? Cane sugar ginger ale!
Number of Servings: 14

Ingredients

    2/3 cup brown sugar
    1 tbsp molasses
    ½ cup pumpkin puree
    ½ cup carrot puree
    ½ cup chunky applesauce
    2 tsp cinnamon
    ½ tsp nutmeg
    ½ 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)

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.