These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

　　

Ingredients

makes 12 muffins

　　2 cups sprouted spelt flour or sprouted whole wheat flour

　　1 tablespoon baking powder

　　1 1/2 teaspoons ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/4 teaspoon ground cloves

　　1/4 cup flaxseeds

　　1 cup raisins

　　12 ounces firm silken tofu

　　1/4 cup canola oil

　　2/3 cup light agave nectar

　　1 teaspoon vanilla extract

　　1 cup grated carrots (about 4 medium carrots)

　　1 apple, peeled, cored, and chopped

　　1/4 cup raw pumpkin seeds

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Mix in the flaxseeds and raisins. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes. Add the tofu mixture to the flour mixture and combine well. Fold in the carrots, apple, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.