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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I found this recipe on Vegan Lunch Box as Whole Meal Muffins, but I have changed a few things. Ingredients:
1 cup white flour |
1 cup whole wheat flour |
1 teaspoon cinnamon |
2 teaspoons baking powder |
1/2 teaspoon nutmeg |
1/4 teaspoon cloves |
1/4 teaspoon ginger |
1 teaspoon baking soda |
2 ripe bananas |
3 tablespoons blackstrap molasses |
1/2 cup apple juice |
2 teaspoons apple cider vinegar |
2 carrots,grated |
1/2 cup walnuts, chopped |
1/2 raisins |
Directions:
1. Preheat oven to 375. Line a muffin tin with paper liners.
2. Combine both flours,cinnamon, nutmeg,cloves, ginger, baking powder, and baking soda in a mixing bowl and whisk together.
3. Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender until smooth. Mix wet and dry ingredients together, then fold in the carrots, walnuts, and raisins. Use a bit more apple juice if needed to wet the flour.
4. Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the the top springs back to touch. Remove muffins and cool on a cooling rack.
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