1 1/2 cups whole wheat pastry flour
1/2 tsp baking soda
2 1/4 tsp baking powder
1/4 tsp salt
2 1/4 tsp cinnamon
3/4 cup oat or wheat bran
1/4 cup dried okara (or an additional 1/4 cup of bran)
egg replacement for 2 eggs
1/8 cup molasses
1/4 cup applesauce
1/4 cup safflower oil
1 1/2 cups grated carrot
4-6 ounces crushed pineapple
1/2 cup raisins
Preheat the oven to 350 degrees.
Mix the dry ingredients in a bowl and set aside. In a separate bowl, whisk the egg replacer with the water and let it sit for a few minutes until it thickens up. Miix in the wet ingredients (including carrots, pineapple and raisins). Pour the wet ingredients into the dry and add the nuts. Gently fold until the mixture is moist. Fill muffin cups 2/3 full.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean. Remove from pan and let the muffins cool on a cooling rack.
Egg replacement can be found in large grocery and natural food stores. Or, whisk together 1 tablespoon of ground flax meal and 3 tablespoons of warm water per egg.
Freeze extra muffins in air tight containers or freezer bags. They will keep for several weeks.