• 1 1/4C vegan sugar
  • 2 1/4C flour
  • 1 tablespoon cinnamon
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2C shredded coconut, opt
  • 1/2C raisins
  • 2C grated carrot
  • 1 apple, peeled, cored and shredded
  • 8 oz crushed pineapple
  • 1/2C walnuts
  • 3/4C soft tofu
  • 1C vegetable oil and 1 teaspoon vanilla extract


preheat oven to 350, and line two 12-cup muffins tins with papers. Sift together the flour, vegan sugar, baking powder, salt and cinnamon in a large bowl. Stir to combine. Combine the coconut, raisins, grated carrot, apple, pineapple and walnuts together and then add to the dry mixture, stirring to combine well. In a blender, blend together tofu, vegetable oil, and vanilla. Add this to the large bowl, stir to combine. Spoon batter into muffin tins and bake 30-35 minutes or until an inserted toothpick comes out clean. You can freeze the batter too and bake later. These are really good with the morning coffee, or orange juice if you are not a coffee drinker:) Enjoy your morning with these:)

Serves: 2 dozen