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My review
Vegan Apple Carrot Muffins
Krista B
"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."
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Ingredients
40 m servings 257 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 257 calories; 4.9 g fat; 51.6 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 850 mg sodium. Full nutrition
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Reviews
Read all reviews 7080 Ratings
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Most helpful positive review
11/13/2007
5 stars for the concept, that is for sure. The carrot and apple mixture are great together! 1 star lost due to the needed tweaking. I only used 1 tsp of baking soda, and 3/4 tsp of salt - oth...
Most helpful critical review
8/26/2008
I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that th...
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Least positive
Newest
8/26/2008
I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that th...
11/13/2007
5 stars for the concept, that is for sure. The carrot and apple mixture are great together! 1 star lost due to the needed tweaking. I only used 1 tsp of baking soda, and 3/4 tsp of salt - oth...
8/25/2002
This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, ...
9/2/2008
I work for program that provides healthy snacks to students in elemantary school. These muffins worked great! I decreased the salt and used 3 mashed bananas instead of the eagg replacer. The kid...
1/27/2007
Thanks for this great recipe. I love the muffins and they are the perfect snack for my todders, who can't have dairy or eggs right now! The only changes I made was to use 1 c. of whole wheat flo...
11/1/2001
Whenever someone says vegans eat nothing nice - shove one of these delicious muffins in front of their face and they'll shut up! They are easy, quick and delicious.
4/20/2009
For a good for you muffin that still tastes good this recipe is great. I did cut the salt down by half, add a little more applesauce and a little less oil, and replace 1/2 cup flour with whole ...
9/26/2001
This is one of the best muffin recipies I have ever made! And the best part is that it's vegan! They are moist and delicious. I made smaller muffins so I got 24 instead of 12.
4/3/2011
Five star, but I made many adjustments: Half whole wheat flour and half white, omitted the white sugar and used 1 cup raw sugar, 3 tsp soda and 3 tsp powder, half the cinnamon, 1 1/2 tsp sea sa...