A good vegan version of blueberry muffins. Low in fat, high fiber and vitamin rich.
1 1/2 C self rising flour
1/2 c wheat germ
12 C maple syrup
1/4 C applesauce
1 tsp vanilla
3/4 C soy or rice milk
3 Tbsp oil
1 1/2 C fresh or frozen blueberries
1 ripe mashed banana
1/2 C oats
1/4 C flour
1/3 C turbinando sugar
1/2 C silvered almonds
Add enough oil to the above dry ingredients until slightly moist. Sprinkle on top of dough.
Place batter into sprayed muffin pans adding optional topping and bake at 350° for 20 minutes or until done.
Servings: 24 small muffins or 12 large muffins
Submitted by Mindy Robertson
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Read more at the source: Blueberry Muffins
Article excerpt posted on en.intercer.net from Vegetarian recipes.