A healthy vegan take on a classic muffin. Check out the story of my muffin inspiration and a recipe for incredibly cheerful cherry almond muffins at Maine Food & Lifestyle's blog, where I'm a guest contributor.
Blueberry Wheat Muffins1/4 cup softened vegan margarine
1/2 cup applesauce
1/2 cup nondairy milk (I used vanilla soy)
1 soft brown banana*
1 teaspoon vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup frozen wild blueberries (try Wyman's, from our own dear Washington County!)
Preheat oven to 350F. Line a muffin tray with paper liners or oil the cups.
In a medium bowl, blend the margarine, applesauce, milk, banana, and vanilla until mostly smooth. If your banana is not completely squishy, you may have small chunks of it in the liquid mixture, and that is perfectly okay.
In a large bowl sift together the flours, sugar, baking powder, salt, and nutmeg.
Add the wet ingredients to the dry and combine without over-mixing.
Stir in blueberries.
Divide batter evenly among 12 muffin cups. Bake for 40-45 minutes, or until the tops of the muffins are browned.
Remove the muffins from the oven and cool them on a wire rack. Makes 12 small muffins.
*(If at any time you find yourself with more brown bananas than you can use, you can save them for later in the freezer. Just thaw them a few hours before you begin baking.)