Vegan Blueberry Muffins

Vegan Blueberry Muffins

vegan blueberry muffinsMy family loves these muffins and your will too.  They are not only delicious, but extremely healthy as well.  What makes them Vegan you say?  Well I use Rice milk because I have a kid that is allergic to nuts and I use egg replacer.  Once you have tried out this recipe and realize that they taste as if they had egg and milk added, you will never go back.

Ingredients:

1 1/2 cups of AP flour

3/4 cup of brown sugaregg replacer.jpeg

1/2 tsp salt

2 tsp baking powder

1 1/2 tsp egg replacer

2 tbsp of warm water

1/3 cup of rice milk (or soy milk or almond milk)

1 cup of fresh blueberries (or you can use frozen if the fresh are not in season)

Directions:

Preheat oven to 400 degrees  F, sift all of the dry ingredients with the exception of the egg replacer.  Mix the egg replacer with the warm water.  Mix all of the wet ingredients together then incorporate all of the ingredients.  Fold in the blueberries.  Oil a muffin pan and fill with the mixture.  Bake for 20-25 min.Recipes

 

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