1 cup whole wheat flour
3/4 cup soy flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup grated carrot (grate a head of time)
2 teaspoon Ener-G Egg Replacer + 4 tablespoon water (equiv. to 2 eggs)
3 tablespoons vegetable oil
3/4 cup almond milk (use soy or rice if almond is unavailable)
1/4 cup raisins
1 teaspoon vanilla extract
Preheat oven to 400 F. Lightly coat your muffin pan with oil.
In a large bowl, mix the flour (both kinds), sugar, baking powder, salt, nutmeg, cinnamon, and ginger. Mix well, then mix the carrots and raisins in. Set aside for now.
In a smaller bowl mix the egg replacer and water until well mixed, then add the vegetable oil, vanilla, and almond milk.
Pour the wet mix into the dry mix and try to mix everything together in as few beats as possible, otherwise your muffins will turn out tough.
Bake for 20 to 25 minutes at 400 F.