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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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modified from ppk Ingredients:
2 cups whole wheat pastry flour |
1 cup all-purpose flour |
1/4 cup sugar |
1 tablespoon stevia |
2 teaspoons baking powder |
1 tablespoon cinnamon, more if you want |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup soymilk, mixed with |
3 -4 drops lemon juice |
1/2 cup applesauce |
1 ripe banana, mashed |
2 tablespoons cornstarch, beaten with |
2 tablespoons water (or other egg replacer of your choice worth 1 egg) |
1 small apple, chopped |
1 small carrot, grated |
1/2 cup raisins |
1/4 cup walnuts, chopped |
Directions:
1. preheat oven to 375°F.
2. in a large bowl, mix flour, sugar, stevia, baking powder, cinnamon, baking soda, and salt.
3. in a separate bowl, mix the soymilk/lemon, applesauce, banana, and cornstarch mixture.
4. put the apple, carrot, raisins, and walnuts in the dry ingredients, mix to make sure it’s all evenly distributed.
5. put wet ingredients in dry ingredients, mix just until it’s moistened. If it’s too dry, put in a few tablespoons of water.
6. line muffin cups with cupcake papers, then spray with pam or some such thing, or brush with a little oil then distribute the mixture evenly in 12 regular size muffin cups/6 jumbo/24 mini, whichever you might fancy. THEN stick em in the oven.
7. Bake 20 minutes or until they look done.
8. They’re done when you stick a toothpick in the middle one and it comes out clean… or when they look done to you.
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