Filed under: bread, Desserts, Vegan | Tags: healthy muffins, lowfat vegan, Vegan, whole wheat muffins
Okay, okay, okay… I know whole wheat muffins are usually horrible, but I think that I found a recipe that I actually like and will make again. It started when I was reading Mark Bittman’s recipe for whole wheat muffins and my son said that he had never had a muffin in his entire life. I thought, of course, he hadn’t with severe dairy and egg allergies. Well, I converted Mark’s recipe to a vegan one, so my son could eat it.
2 1/2 cups whole wheat flour
3/4 to 1 cup sugar (I use beet juice sugar, which drops the calories and glycemic index)
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 cup mashed or pureed banana, sweet potato, apple, zucchini, pear, etc.
1 1/2 t. egg replacer (available at Whole Foods)
1/2 cup + 2T. soy milk (vanilla)
2 T. vegetable oil
1. Mix dry ingredient first, then add wet. I used mashed pear for my fruit and a handful of blueberries tossed in flour after everything was mixed.
2. Baked for about 20 minutes at 375F.
This recipe made 14 cupcakes making every muffin about 100 calories, when I did the nutritional breakdown on it. Better yet, my son loved his first muffin. He actually requested I put some in his lunch box.
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