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.