Blueberry muffins photo by Rissa Miller

By Rissa Miller, Vegan Journal Senior Editor

Ingredients:

Non-stick spray

1-1/2 cups fresh blueberries

1 Tablespoon all-purpose flour

1 banana

1 cup unsweetened, plain soymilk

1/2 cup unsweetened applesauce

2 Tablespoons maple syrup

1-1/2 cups oat bran

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon cornstarch or arrowroot powder

1 teaspoon cinnamon

Pinch nutmeg (optional)

Pinch ground allspice (optional)

Pinch salt (optional)

Instructions:

Preheat the oven to 375 degrees. Prepare a muffin tin with non-stick spray and set aside.

In a small bowl, toss blueberries in 1 Tablespoon flour to coat. Set aside.

In a large mixing bowl, mash banana until very soft/pourable. Stir in soymilk, applesauce, and maple syrup. Gradually add oat bran and mix thoroughly. Then add 1 cup flour, baking powder, cornstarch, cinnamon, nutmeg, allspice, and salt. Stir until just combined but do not overwork. Gently fold in flour-coated blueberries.

Pour into the prepared muffin tin, filling each compartment to the top, and bake for 18-20 minutes. A Toothpick will come out of the batter cleanly when done (blueberries will still be moist). Cool for 20-30 minutes before removing from the muffin tin.