Carrot Raisin Bran Muffins

Play Video

Mmm, muffins. These healthy muffins will get you through the morning!

Ingredients

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

1/2 cup agave nectar, brown rice syrup or maple syrup

1/4 cup applesauce

1/4 cup safflower oil

1 1/2 cups grated carrot

4-6 ounces crushed pineapple

1/2 cup raisins

1/2 cup chopped walnuts or pecans

Preparation

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.

Recipe by
Karna Knapp