Carrot Chestnut Muffins


  • 2 cups of whole wheat pastry flour
  • 1 cup chestnut flour
  • 1 Tbsp baking powder
  • 2 cups grated carrots
  • ½ cup of maple syrup
  • 1 cup of soy milk or rice milk
  • 4 oz of pureed tofu
  • ½ cup of coarsely chopped walnuts
  • 1 cup raisins


Preheat oven to 375° F.

In a bowl, mix the pastry flour, chestnut flour, baking powder, raisins, and walnuts.  In a separate bowl, mix the grated carrots, maple syrup, soy milk, and tofu.  Combine the wet and dry mixtures.  Oil and flour muffin pans.  Scoop the mixture, distributing it in the muffin pan.  Bake for 20 minutes.