Saturday, November 26, 2011

Vegan Muffins!

Blue-Ribbon Blueberry Muffins
From VegNews Magazine, Nov/Dec 2008
Number of Servings: 12


    2 large bananas, mashed 1/2 cup rice or other non-dairy milk 1/2 cup maple syrup 1/4 cup olive oil (or applesauce) 1 cup all-purpose and 1 cup whole wheat flour (or other flours) 2 1/2 tsp baking powder 1/4 tsp nutmeg 1/4 tsp cinnamon 1 cup blueberries (fresh or thawed from frozen)


1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line with unbleached paper liners.

2. In a large bowl, mix bananas, non-dairy milk, maple syrup, and olive oil/applesauce. In a separate bowl, sift all-purpose flour, whole wheat flour, baking powder, nutmeg, and cinnamon until just combined. Fold in blueberries.

3. Spoon mixture into prepared muffin tins and bake for 20-25 minutes or until the top is springy.

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