These muffins are always a hit with both lactose-free kids and adults, both sweet and flavorful as well as full of satisfying fiber. The addition of soy yogurt in this recipe adds dimension and flavor while helping the muffins rise. For a soy-free version, substitute the soy yogurt for 1/3 cup rice milk mixed with 1 T. apple-cider vinegar.
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- ¾ cup whole-wheat flour
- ½ cup all-purpose white flour
- ¼ cup oat bran
- ¾ cup finely chopped walnuts
- ¼ cup packed brown sugar
- 1 t. baking powder
- ½ t. baking soda
- 1 t. cinnamon
- ½ t. ground ginger
- ½ t. salt
- 3 egg whites
- 2 cups grated carrots
- 1 ½ cups grated apples
- 1/3 cup maple syrup
- ½ cup soy yogurt
- 1 T. canola oil
- ½ cup chopped dates, raisins or dried fruit of your choice
Preparation:
1. Preheat the oven to 400 F. Lightly oil a 12-cup muffin pan.
2. In a medium mixing bowl, sift together the flours, oat bran, walnuts, sugar, baking powder, baking soda, cinnamon, ground ginger and salt.
3. In a large mixing bowl, using an electric hand mixer, beat the egg whites until they are glossy and hold stiff peaks, about 4 minutes. Using a large spatula, gently fold in the grated carrots, grated apples, maple syrup, soy yogurt and oil, until just incorporated. Fold in the dry ingredients and dates until just combined and spoon the batter into the prepared pan.
4. Bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm or at room temperature.
