Rating: 4.5 stars 4.5
84 Ratings
  • 5 star values: 54
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

  • In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.

  • In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.

  • Spoon batter into prepared pans.

  • Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.

Nutrition Facts

257 calories; protein 3.1g; carbohydrates 51.6g; fat 4.9g; sodium 849.7mg. Full Nutrition