Carrot Ginger Muffins

Recipe for Category Baked Goods

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Contributed by "The Garden of Vegan"


2 C Flour
1 tsp Baking soda
1/2 tsp Salt
1/2 C Pecans
3/4 C Soy milk
1/4 C Olive oil
1/2 C dry sweetener
1 tsp Baking powder
1/2 tsp Cinnamon
2 medium carrots, grated
Egg replacer for 2 eggs
2 Tbs Ginger, grated


Preheat oven to 400F. In a large bowl, stir together the flour, sweetener, baking soda, baking powder, salt, cinnamon, and chopped pecans. In a separate bowl, stir together the carrots, soy milk, egg replacer, oil, and ginger. Stir gently until "just mixed". Spoon into lightly oiled muffin tins and bake for 12-15 minutes or until a toothpick comes out clean. Makes 6 muffins

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