Awesome muffins! These do not rise much (like most vegan baked goods).
| 1 3/4 | cup whole wheat flour |
| 1/4 | cup soy flour |
| 1/2 | cup sugar |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cinnamon |
| 15 | ounce pumpkin |
| 1/2 | cup raisins |
| 2 | tablespoons flax seeds |
- Preheat oven to 375°F.
- Mix flours, sugar, baking powder, baking soda, salt, cinnamon, and flax seeds in a large bowl.
- Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.
- Spoon batter into oil-sprayed muffin cups, filling to just below tops.
- Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
- I modified this recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.
Breakfast, Thanksgiving, Vegetarian
| Nutrition Facts | ||||||
Serving Size 73.7g |
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Amount Per Serving |
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Calories 147 Calories from Fat
10 |
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% Daily Value* |
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Total Fat
1.1g 2%
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Saturated Fat
0.1g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
154mg 6%
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Total Carbohydrates
31.9g 11%
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Dietary Fiber
2.5g 10%
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Sugars
13.5g |
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Protein
3.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence |
Good points |
Bad points |
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