Awesomely Moist & Seriously Delicious Vegan Blueberry Muffins!
Blueberry muffins just like mom used to make! Minus the disgusting dairy and eggs.
You know you want it.
Awesomely Moist & Seriously Delicious Vegan Blueberry Muffins
Yields 12 jumbo muffins
Ingredients:
- 3 1/2 cups unbleached all purpose flour
- 3 cups cane sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1 cup canola oil
- 1 3/4 cup apple sauce
- 6 teaspoons Energy Egg Replacer
- 8 tablespoons water (mix with Egg Replacer)
- 1 1/2 cups of organic blueberries
Directions:
- Preheat oven to 350F. Line muffin tin with paper liners.
- In a large bowl mix together oil, water, apple sauce and sugar until well blended.
- In a separate bowl whisk together the egg replacer and the water until it’s foamy. Add to wet ingredients.
- Combine flour, baking soda, salt and cinnamon. Mix thoroughly then add to wet ingredients. Mix together until well blended and pour into prepared pans.
- Place 2-4 blueberries on top of each muffin to decorate.
- Bake for about 30-35 minutes. Muffins are done when toothpick inserted in center comes out clean.
Don’t feel like baking? Come down to SF Green Festival this weekend and try some of ours at the official festival bookstore!
