125g vanilla or fruit flavoured soya yoghurt (1 individual pot)
1/2 cup almond milk
1 tbsp ground flaxseed (or 1 tbsp egg replacer+ 2tbsp water)
1/4 cup applesauce
1/2 cup unrefined brown sugar
1/2 cup crushed pineapple (canned only, reserve juice)
1/3 cup pineapple juice (reserved from crushed fruit)
1/2 cup finely shredded carrot
1 heaped tsp finely grated orange zet (1 large orange)
1/2 cup raisins
1 1/3 cup wholemeal self-raising flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/5 tsp ground cinnamon
1/2 tsp salt


Preheat oven to 170 deg C (fan oven needs a lower temperature).
Arrange paper muffin cases in a muffin pan. I have used with silicon mini-loaf cases without fat and they came out reasonably well.
Whisk together soya yoghurt, almond milk and ground flaxseed (or soak egg replacer in water then add to yoghurt/milk).
Whisk in apple sauce and brown sugar.
Squeeze crushed pineapple to remove as much liquid as possible, add the pineapple to the bowl, with reserved pineapple juice, carrot, orange zest, raisins. Mix thoroughly.
Sift flour, baking powder, baking soda, spices and salt, add to bowl
Stir enough to moisten dry ingredients.
Spoon into muffin cases and fill to the top, or above. This mixture doesn't rise much and will fall back a little when cooked.
Bake for 24-26 minutes until a skewer inserted into the centre of a muffin comes out clean.
Allow to cool 5 minutes before transferring to a cooling rack.

This recipe has been converted from "Veganomicon" by Moskowitz and Romero to use applesauce in place of oil.


9 -12 muffins in paper cases