Tasty Blueberry Muffins

Submitted by: Freedom
Recipe by: Emily

2 cups wheat flour
1/2 cup packed brown vegan sugar, minus about 2 tbsp
2 1/4 teaspoon baking powder
1/4 teaspoon salt
egg replacer equivelant to 2 eggs
1 cup apple sauce
2 tablespoon lowfat soymilk
1 1/4 cup blueberries

Combine the dry ingredients and make a well in the middle. Whisk the egg substitute, apple sauce and soymilk in a separate bowl, then pour into dry ingredients. Carefully fold in berries (make sure to pop a couple while folding for a little more wetness).

Cook in pre-heated oven 375′ for 25 minutes.

These are a little chewy at first and the texture improves as they cool but they are DELICIOUS when they come out of the oven, and I doubt they’ll last. They also rise really well.

Servings: 8 muffins

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