Carrot Okara Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These moist and fluffy carrot muffins are made with okara, the nutritious leftover soybean pulp, offering a delicious way to reduce waste.
Ingredients
- 1/2 cup (120 ml) Soy Milk
- 1 cup (240 ml) Wet Okara (soybean pulp leftover from making soymilk)
- 1/3 cup (80 ml) Canola Oil
- 1 tsp Vanilla Extract
- 1/2 cup (120 ml) Homemade Yogurt
- 1 1/2 cups (360 ml) Grated Carrot
- 2 cups (480 ml) All-Purpose Flour
- 1 cup (240 ml) Brown Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 cup (120 ml) Chopped Walnuts (optional)
Instructions
- Preheat your oven to 375°F (175°C). Prepare a muffin tray with 12 paper liners or generously grease and flour the tins.
- In a medium bowl, combine the wet ingredients: soy milk, wet okara, canola oil, vanilla extract, homemade yogurt, and grated carrot. Mix well.
- In a larger mixing bowl, sift together the dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir to combine.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Do not overmix.
- If using, fold in the chopped walnuts gently.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Okara is a great way to add fiber and protein to your baked goods.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- You can substitute almond milk for soy milk if desired.
- Adding walnuts is optional but adds a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
What is okara and where do I get it?
Okara is the wet soybean pulp left over after making soy milk — the recipe describes it as “leftover soybean pulp.” If you make soy milk at home, save the pulp; otherwise look for it at Asian grocery stores or tofu shops that make fresh soy milk in-house. The notes highlight that it adds fiber and protein to baked goods.
Can I substitute almond milk for soy milk?
Yes — the notes explicitly say “You can substitute almond milk for soy milk if desired.” The recipe uses ½ cup of soy milk in the wet mixture, so swap in the same amount of almond milk.
Why should I not overmix the batter?
Step 4 instructs you to “stir until just combined” after adding the wet mixture to the dry ingredients. Overmixing develops gluten, which makes muffins dense and tough rather than light and fluffy. 
How long do these muffins keep?
The notes say they can be stored in an airtight container at room temperature for up to 3 days.
Corn flour as in the white kind? Corn starch? Or are we talking the yellow kind, those used for corn muffins? I’m in the US. Thanks:)
It’s corn flour, which is typically finer than cornmeal. Bob’s Redmill has a great version @brenda :D
Thanks! I didn’t have that so I subbed almond flour instead. It turned out great! But it did stick to the paper while warm. I recommend when eating to cool completely in fridge take off the paper first then toast/eat.
I baked these the other night and my husband and I agree that they are the most delicious cakes we’ve eaten in years. Thank you for a delightful recipe that uses up our wet pulp, one we now intend to use regularly.
Thanks for this great recipe! I’m always looking for more ways to use okara left over from making soy milk. These muffins have a terrific texture- so light and fluffy, and I even used whole wheat pastry flour.
How much oil? One cup?
Sorry about that glitch! It is 1/3 of a cup. Happy baking!