Vegan Butternut Squash Muffins
Delicious, healthy and fluffy, these vegan butternut squash muffins can stir sunshine into the gloomiest morning. And they are a breeze to make!
Servings: 6 large muffins
- 2 ½ cups whole-wheat pastry flour (if you don't have this, substitute with 1 ½ cups whole wheat flour plus 1 cup all-purpose)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butternut squash (or pumpkin, pureed)
- ½ extra firm tofu (blended into a smooth mixture with ¼ cup of nondairy milk
- ¼ cup almond milk (or any nondairy milk)
- 1 tbsp vegetable oil
- 2 tbsp flaxmeal (ground flax seeds)
- 1 cup sugar
Blend the tofu and nondairy milk and set aside. Mix together the flour, baking powder, baking soda and salt in a large bowl.
In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
Serving: 1muffin | Calories: 360kcal | Carbohydrates: 73g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 226mg | Potassium: 448mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1860IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 3mg