Fat Free Vegan Carrot Ginger Muffins Recipes
FAT-FREE VEGAN CARROT GINGER MUFFINS
Make and share this Fat-Free Vegan Carrot Ginger Muffins recipe from Food.com.
Provided by Revolution_in_the_K
Categories Quick Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large bowl.
- Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
- Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
- Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
- ENJOY--they are best right out of the oven.
- For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.
Nutrition Facts : Calories 197.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 446.6, Carbohydrate 41.6, Fiber 1.7, Sugar 3.4, Protein 5.8
VEGAN CARROT GINGER MUFFINS
Yummy, gingery, vegan muffins that will make your house smell yummy while they bake. This recipe was modified from The Garden of Vegan-a great cookbook!
Provided by veganrecipes
Categories Quick Breads
Time 25m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Mix dry ingredients.
- Add wet ingredients.
- Stir until combined.
- Bake for 12-15 minutes.
Nutrition Facts : Calories 332.8, Fat 6.4, SaturatedFat 1.1, Cholesterol 60.4, Sodium 449, Carbohydrate 63.3, Fiber 2.9, Sugar 27.7, Protein 7.6
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