Cranberry Almond Muffins

I took a recipe that my mom gave me and turned it into a vegan, gluten free, processed sugar free, saturated fat free recipe that you can substitute all different things for when you make it.  Just for fun I'm going to show you the original recipe.  I'm also going to post different versions of the recipe that I make.  This is at least the fourth time I've made this recipe and this one is the best so far.

Common substitutes I use: 
Egg -3 TBSP tofu
vegetable oil-mashed banana, pumpkin, applesauce
brown sugar/white sugar-3/4 cup honey or agave nectar, brown rice syrup, maple syrup

 Magic Muffin Recipe

6 T. tofu - mashed
3/4 cup applesauce
1/4 cup rice milk

2 tsp. vanilla

2 cups gluten free flour- I used 1/2 oat and 1/2 Bob's Red Mill All Purpose Gluten Free Flour Mix

¾ c. honey or agave nectar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded zucchini

1 cup mashed cooked pumpkin

1/2 cup coconut

1/2 cup dried cranberries

¾ cup sliced almonds

1.       Heat oven to 350 degrees F.

2.       In large bowl mix wet ingredients.  Stir in dry ingredients.  Divide batter, filling each muffin cup ¾  full.

3.       Bake 16-20 minutes or until toothpick inserted in center comes out clean. 

4.       Cool 5 minutes remove from pan.

Original recipe from a Gold Medal unbleached flour bag- 

Glorious Morning Muffins

2 eggs

¾ cup vegetable oil

¼ cup milk

2 tsp. vanilla

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded carrots

 1 cup shredded peeled apple

1/2 cup coconut

½ cup raisins

¾ cup sliced almonds