Healthy Carrot Spice Muffins

By Hklbrries

Ingredients

• 1 cup rye flour
• 1 cup whole wheat flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp cinnamon
• 1/2 tsp powdered ginger
• 1/4 cup vegetable oil
• 1/2 cup Succanat or turbinado sugar
• Powdered egg replacer to replace one egg
• 1 cup soy milk
• 1 tsp vanilla
• 1/2 cup chopped nuts
• 1 cup shredded carrot

Details

Servings 6
Adapted from vegweb.com

Preparation

Step 1

Preheat the oven to 350 F. Lightly grease muffin tins. In a large bowl mix the flours, salt, baking powder, nuts and spices (if you don't want to buy all these different spices, you can substitute about 3 tsp of pumpkin poie spice). In a medium bowl mix the soymilk, oil, egg replacer, sugar, vanilla and carrot. Add to the dry mixture and stir until just mixed. Don't over mix. Pour evenly into muffin tins and bake at 350 F for about 25 to 30 minutes. Check to make sure they are done with a toothpick. Cool and serve! Makes a satisfying but healthy snack with the whole wheat, nuts, and carrot and the minimal oil and sugar.