Description
These moist and fluffy carrot muffins are made with okara, the nutritious leftover soybean pulp, offering a delicious way to reduce waste.
Ingredients
Units
Scale
- 1/2 cup Soy Milk
- 1 cup Wet Okara (soybean pulp leftover from making soymilk)
- 1/3 cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Homemade Yogurt
- 1 1/2 cups Grated Carrot
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 cup 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 ¾ 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