Ingredients
- Wet
2/3c soy milk (I used Silk Organic Soy Milk – Original)
1/2tsp apple cider vinegar*
2 ripe bananas (Note: this muffin is more like a blueberry banana bread, in that it's subtly sweet. If you prefer a sweeter muffin, swap out half of one of the bananas for 1/4c agave nectar. Also, using very ripe bananas will make it sweeter.)
1/3c unsweetened apple sauce
Dry
1/2c + 3tbsp brown rice flour
1/4c tapioca starch
1/3c + 2tbsp potato starch
1/2tsp baking soda
3/4tsp baking powder
2tbsp flax seed, ground
1tsp nutmeg
2tsp cinnamon
1 1/2c blueberries (frozen or fresh) – for a real blueberry extravaganza, use 2 cups; it'll be like more blueberry than muffin! Note: using frozen blueberries will give your muffins a pretty purple swirl. You could also try using spiced apples instead of blueberries for a true fall flavour.
Description
Delicious, Moist, Vegan And SUPER Low-cal Muffins That Make A Great Breakfast Or Snack On The Go!
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter