This was my first attempt at vegan muffins and I modified Grandma's Graham Gems recipe as it is virtually impossible to ruin. When I asked my daughter what she thought of them she said with some surprise, "They taste like muffins!" And they were delicious!
Egg replacer for one egg:
Mix 2 tbsp chia seeds in 1/2 cup of water and let it sit a few minutes until the mixture thickens.
In the meantime combine:
1-1/2 cups whole wheat flour
1 cup rolled oats*
1/2 cup ground flax seeds*
1/4 cup raw organic sugar or sweetener of choice
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1-1/2 cups soymilk or almond milk
1 tablespoon vinegar or lemon juice
1/4 cup oil
egg replacer for 1 egg
Add wet ingredients to dry ingredients and stir until just moistened. Add 1 cup of fruit. I used a mixture of fresh raspberries and blueberries. Spoon into prepared muffin cups
Bake at 375F for 20 minutes or until muffin tops are firm.
Makes 14-16 muffins.
*Use any combination of flour/grains to equal 1-1/2 cups
