Vegan Blueberry Muffins
1 1/2 cup whole wheat flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1 cup fresh blueberries
Cinnamon sugar to top
1. Pre-heat oven to 375* Combine all dry ingredients. Add oil, milk, and banana. Mix. Add blueberries and mix again.
2. Scoop batter into muffin pan 3/4 full for each cup. Sprinkle the tops with cinnamon sugar.
3. Bake for 10-15 minutes until tester is clean.
Makes 12 muffins
You can always sub gluten free flour if you prefer! If you sub frozen blueberries remember they will add more liquid to the batter, so add less milk!