Carrot Cake Muffins

1 1/4 C whole wheat flour*
1 C unbleached flour

2/3 C cane sugar

3 tsp baking powder

3 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

1/2 C unsweetened applesauce

1 C soymilk or almond milk

2 tsp vanilla

1/2 C canola or coconut oil

2 C grated carrots

1 C raisins

1/2 C walnuts, chopped

Preheat the oven to 350 degrees. In a large bowl, whisk together all dry ingredients. You can even put in the raisins and walnuts at this point. In a separate bowl, whish together the wet ingredients. Fold in the carrots and stir until combined. Spray muffins tins with cooking spray and spoon batter into muffin tins. Bake for about 20 minutes for regular size muffins (17-18 minutes for mini muffins), or until a toothpick comes out clean.

*May substitute 2 Tbsp flaxmeal for part of the whole wheat flour.

These muffins are also incredible as carrot cake cupcakes topped with cream cheese frosting!

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Amy's Happy Tummy

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