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Split leftover muffins, and toast them under the broiler for a delightful breakfast treat.
Preheat oven to 350F. Spray muffin cups with olive oil cooking spray.
Combine unbleached flour and pastry flour, rolled oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir in pineapple pieces, and set aside.
Combine prune purée with grated ginger and brown sugar. Whisk egg replacer with cold water until foamy, then add egg replacer and soymilk to prune mixture. Quickly fold dry ingredients into liquid mixture, spoon into muffin cups and top with soy nuts.
Bake 25 minutes, or until tester inserted in center comes out clean. Remove from oven, and serve.
- Calories 233
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 240 mg
- Sugar Content 20 g