Apple Nut Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 127.7
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 98.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
View full nutritional breakdown of Apple Nut Muffins calories by ingredient
Introduction
A vegan muffin. The soynuts make it nutty without adding too much fat. Cool completely then wrap individually before freezing. Later you can thaw or reheat for yummy home-baked goodness! A vegan muffin. The soynuts make it nutty without adding too much fat. Cool completely then wrap individually before freezing. Later you can thaw or reheat for yummy home-baked goodness!Number of Servings: 16
Ingredients
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2 small apples, cored, peeled and shredded
1/2 c soy milk
1 T flaxseed meal combined with 3 T water until viscous
1/2 c maple syrup
3 T smart balance or earth balance buttery spread, melted and cooled
1 T minced ginger
2 c unbleached all-purpose flour
2 1/2 t baking powder
1 t ground cinnamon
2/3 c roasted, unsalted soynuts, chopped
Directions
*Preheat oven to 400 degrees.
*Put grated apple, soymilk, flaxseed mixture, maple sugar, buttery spread, and ginger in a large bowl and combine.
*In a medium-seized bowl, combine or sift flour, baking powder and cinnamon. Mix these dry ingredients into the larger bowl of wet ingredients swiftly and with few strokes.
*Fold in soynuts. Put batter into 16 muffin liners until about 2/3 full.
*Bake on center oven rack until golden brown and top is springy to fingertip, about 24-26 minutes.
*Let cool 5-10 minutes before serving warm, OR
*Cool completely before wrapping individually and freezing.
Number of Servings: 16
Recipe submitted by SparkPeople user GALINKZOO7.
*Put grated apple, soymilk, flaxseed mixture, maple sugar, buttery spread, and ginger in a large bowl and combine.
*In a medium-seized bowl, combine or sift flour, baking powder and cinnamon. Mix these dry ingredients into the larger bowl of wet ingredients swiftly and with few strokes.
*Fold in soynuts. Put batter into 16 muffin liners until about 2/3 full.
*Bake on center oven rack until golden brown and top is springy to fingertip, about 24-26 minutes.
*Let cool 5-10 minutes before serving warm, OR
*Cool completely before wrapping individually and freezing.
Number of Servings: 16
Recipe submitted by SparkPeople user GALINKZOO7.
Member Ratings For This Recipe
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JWAYNE90
I made this with walnuts instead of soy nuts since its what I had on hand. I was a little aprehensive about trying this recipe since the measurements seemed a bit off...but I figured why not give it a try?
They stuck to the muffin liners and dont bake up well. The taste is great, lacking in form. - 6/7/12