Ingredients (use vegan versions):
- 1 1/4C vegan sugar
- 2 1/4C flour
- 1 tablespoon cinnamon
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2C shredded coconut, opt
- 1/2C raisins
- 2C grated carrot
- 1 apple, peeled, cored and shredded
- 8 oz crushed pineapple
- 1/2C walnuts
- 3/4C soft tofu
- 1C vegetable oil and 1 teaspoon vanilla extract
Directions:
preheat oven to 350, and line two 12-cup muffins
tins with papers. Sift together the flour,
vegan sugar, baking powder, salt and cinnamon in a
large bowl. Stir to combine. Combine the
coconut, raisins, grated carrot, apple, pineapple
and walnuts together and then add to the dry
mixture, stirring to combine well. In a blender,
blend together tofu, vegetable oil, and vanilla.
Add this to the large bowl, stir to combine.
Spoon batter into muffin tins and bake 30-35
minutes or until an inserted toothpick comes out
clean. You can freeze the batter too and bake
later. These are really good with the morning
coffee, or orange juice if you are not a coffee
drinker:) Enjoy your morning with these:)
Serves: 2 dozen
Preparation time: 10 minutes
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