• 1 cup rye flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powder ginger
  • 1/4 cup vegetable oil
  • 1/2 cup succanat or turbinado vegan sugar
  • powder vegan egg replacer to replace one egg
  • 1 cup vegan soymilk
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts
  • 1 cup shredded carrot


Preheat the oven to 350 degrees. lightly grease muffin tins. In a large bowl mix the flours, salt, baking powder, nuts, and spices (if you don’t want to buy all these different spices, you can substitute about 3 tsp. of pumpkin pie spice). In a medium bowl mix the soymilk, oil, egg replacer, sugar, vanilla, and carrot. Add to the dry mixture and stir until just mixed. don’t over mix. Pour evenly into muffin tins and bake at 350 for about 25-30 minutes. check to make sure they are done with a toothpick. Cool and serve! Makes a satisfying but healthy snack with the whole wheat, nuts, and carrot and the minimal oil and sugar.

Serves: 6

Preparation ti