2 1/4 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup shredded coconut, optional
1/2 cup raisins
2 cups carrot, grated
1 apple, peeled, cored and shredded
8 ounces crushed pineapple
1/2 cup walnuts
3/4 cup soft tofu
1 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F, and line two 12-cup muffin tins with papers. Sift together the flour, vegan sugar, baking soda, salt and cinnamon in a large bowl. Stir to combine.
2. Combine the coconut, raisins, grated carrot, apple, pineapple and walnuts together and then add to the dry mixture, stirring to combine well. In a blender, blend together tofu, vegetable oil, and vanilla. Add this to the large bowl, stir to combine.
3. Spoon batter into prepared muffin tins and bake 30-35 minutes, or until an inserted toothpick comes out clean. You can freeze the batter too and bake later.
These are really good with the morning coffee, or orange juice if you are not a coffee drinker. Enjoy your morning with these.