Martin-Lane’s favorite breakfast of the moment is a carrot muffin. We make the dough in advance and bake the muffins while she is getting dressed in the morning.
1/2 cup pureed silken tofu, 1/2 cup almond milk, 1/4 cup honey, 1/4 cup sugar, 3 tablespoons olive oil, 1 cup whole wheat flour, 1 cup coarse wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, pinch of salt, 1 teaspoon cinnamon, 3 cups shredded carrot, 3/4 cup walnuts
Mix all ingredients until thoroughly combined. Cook in a 350 degree oven until a knife inserted in the middle tests clean, about 20 minutes. Good hot or room temperature. Makes 12 muffins, the rough nutritional analysis below is for an individual muffin.