This Carrot Okara Muffin is the Part 3 of the Soy Series:
1. First make your Homemade Soy Milk
2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes)
3. If you don’t like fish cakes, you have to try this moist Carrot Okara Muffin. Okara makes a very good egg substitute for muffins and cakes.

I first tried the Chocolate Banana Muffin recipe from Okara Mountain blog (who could resist Chocolate Banana?). Those muffins did not rise as usual muffins, and they look like ‘stunted’ muffins. But don’t let the looks deceive you! Because these turn out to be most moist fluffy muffin I’ve ever eaten.

A few weeks later, I purposely made some soymilk to get the okara to make the muffins! This time I tried a different recipe – Carrot Okara Muffin and filled the batter full to the brim of the paper liner. These muffins were gone in no time! Not only these muffins are packed with protein goodness, your children will not know there’s carrot in them! Perfect for a school day breakfast.

And don’t forget to try the Chocolate Banana Muffin recipe too!

5.0 from 1 reviews

Carrot Okara Muffin

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Moist Fluffy Carrot Okara Muffin, with okara (leftover soybean pulp). Most moist muffin I’ve ever eaten!

Recipe type: Breakfast

Serves: 12

Ingredients

Wet Ingredients (combine together in a medium bowl)

• ½ cup Soy Milk
• 1 cup Wet Okara (soybean pulp leftover from making soymilk)
• ⅓ cup Canola Oil
• 1 teaspoon Vanilla
• ½ cup Homemade Yogurt
• 1½ cup Carrots – grated

Dry Ingredients (Sift together in a large mixing bowl)

• 1½ cup Flour
• ¼ cup Corn Flour
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Ground Nutmeg
• ¼ teaspoon Ginger Powder
• ½ teaspoon Salt
• ¼ cup Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda

Toss in:

• ½ cup Chopped Walnuts
• ½ cup Raisins

Instructions

1. Preheat your oven to 375°F / 175°C. Fill your muffin tray with 12 paper liners or generously grease and flour your tins.
2. Combine wet ingredients in a medium bowl. Sift dry ingredients in a larger mixing bowl.
3. Pour wet ingredients, walnuts and raisins into dry ingredients, mixing until just combined. DO NOT OVER MIX.
4. Spoon the batter into the liners until almost full. Bake for 25 to 30 minutes until lightly brown or until the toothpick test comes out clean. Depending on the wetness of your okara, the baking times might be slightly different.
5. Cool for 10 minutes, take muffins out of tins and place on wire racks to cool completely. If you use paper liners, you must cool the muffins completely or the muffins will stick to the liner.
   

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More Okara Baking Recipes:

• Jam Cake with Okara (withaglass.com)
• Tomato Basil Okara Bread (okaramountain.blogspot.com)