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Carrot-Spice Muffins

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I want to try these, but I don't use the egg-replacer.. how much applesauce would be comparable? Any help appreciated!


Wonderful muffins!! :) I too, like Mrs. Jannie, soaked my raisins in water and rum. They turned out juicy and sweet and earthy.  I also added a small handful of walnuts. I used a small banana and a Tbs of water for an egg replacer, and unbleached white flour in place of the soy flour. They turned out very well! Thank you for the post!


What an amazing recipe! Very tastefull and good for compliments from friends and colleagues! I made these for a friend off mine who is allergic to soy so I replaced the soy with just more almond. I also pre-soaked the raisins with water and a little bit of rum to give it that extra warm spicy flavour to it.


Yummy and easy.  I did add a little more milk at the end, but other than that I stuck to the recipe.  They came out light in color - not what I expected, but I liked them a lot.  I did use a combination of whole wheat and white flour so next time I might just use all whole wheat.  Thanks!


I made these for my youth group kids, and they really liked them.  I don't like to use the ENER-G stuff, so I used applesauce instead.  And I used rice milk instead of almond.  Yummy!


deeeelish! used regular flour instead of soy with no problems. made 5 large jumbo muffins, perfect for the week. thanks for the recipe!

also, substituted 1/2 cup of flour for 3/4 cup of bran. turned out great.

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