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Vegan Butternut Squash Muffins

These Butternut Squash Muffins are great breakfast material. Or pre-breakfast material, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu. How much more can you ask of a muffin?

Vegan Butternut Squash Muffins

This Recipe is :

Dairy FreeVegan

Serves

6 large or 12 regular sized muffins

Ingredients

  • 2 1/2 cups whole-wheat pastry flour (if you don’t have this, substitute with 1 1/2 cups whole wheat flour plus 1 cup all-purpose)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butternut squash puree
  • 1/2 firm extra-firm tofu blended into a smooth mixture with 1/4 cup of nondairy milk
  • 1 tbsp canola or other flavorless vegetable oil
  • 2 tbsp flax meal (ground flax seeds)
  • 1 cup turbinado or unprocessed cane sugar

Preparation

  1. Mix together the flour, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
  3. Add the wet ingredients to the dry and stir until just mixed– do not overmix. A few lumps are okay.
  4. 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.
  5. 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.
  6. Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.

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