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Blueberry-Pecan Muffins

3 1/2 cups all-purpose baking flour (gluten-free if preferred)
2 tsp. baking powder
1/2 cup dry sweetener
2 cups soy or almond milk
1/2 cup oil
Egg replacer equivalent to 2 eggs
1 cup chopped pecans
1 cup blueberries

• Preheat the oven to 350°F.
• Stir together the dry ingredients in a large bowl.
• Add the soy or almond milk, oil, and egg replacer while constantly stirring.
• Fold in the pecans and blueberries until just mixed.
• Spoon into a greased muffin tin and bake for 35 to 40 minutes.

Makes 10 to 12 muffins

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  • vegAnelle says:

    I made this with cornmeal and water insted of egg replacer, it was lovely 🙂 It’s quite a big batch. I made small muffins (I got 23 out of the mix) and cooked for 25 minutes, which was probably a little too long.

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