in Dessert Recipes

Vegan carrot and ginger muffins

updated

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Ingredients for 1 servings:

  • 150 g carrot(s) and zucchini, washed, cut into pieces
  • 5 g ginger, peeled
  • 100g tofu
  • 100 g sugar
  • 50 g hazelnuts
  • 50 g oat flakes, fine
  • 125 g wholemeal flour
  • ½ pack of baking powder
  • 200 ml soy milk (soy drink)
  • 1 tbsp, heaped soy flour
  • 3 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, healthy, whole grain, creative, makes 12 muffins

In a blender, puree the vegetables with tofu, ginger, soy milk, oil, and sugar. Combine the dry ingredients. Quickly make a dough that’s easy to pull together. Preheat the oven to 180°C. Divide the batter evenly among 12 silicone muffin cups. Place the cups in the preheated oven and bake for about 20-25 minutes, until lightly browned and no longer soggy on the inside.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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