Easy Blueberry Muffins
Muffins can be considered dessert and breakfast rolled into one. It’s not a breakfast that one should indulge in often (as is true with most popular breakfast foods—think French toast and pancakes), but the occasional splurge in a morning sugar rush probably won’t hurt.
To make vegan muffins, you can use a variety of egg replacers, from Ener-G to ground flaxseeds to applesauce. My favorite, however, is mashed bananas.
Bananas add extra flavor to baked goods and a healthy dose of potassium. They kind of take away from the “I’m a rebel eating dessert for breakfast” thing, but don’t worry—only slightly. Enjoy!
Easy Blueberry Muffins
3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 cups flour
3/4 cup fresh or unthawed frozen blueberries
•Preheat the oven to 350°F.
•In a medium bowl, mash the bananas with the oil and sugar and mix well.
•In a small bowl, sift together the salt, baking soda, and flour.
•Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
•Pour the batter into a lined muffin pan.
•Bake the muffins for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Makes 10-12 muffins
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