Original recipe from Sweet As Honey. You can use any berry you like!
Healthy Blueberry Muffins
1 3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon optional
2 egg replacers
1 cup non dairy milk
1/3 cup virgin coconut oil melted, or vegetable oil
1/2 cup maple syrup or agave syrup
1/2 teaspoon vanilla extract
1 cup frozen blueberry, raspberry or berries of your choice
Preheat the oven at 350 F (180 C)
Spray a 24 holes mini muffin tray with oil. Set aside.
In a large mixing bowl, combine the wholemeal flour, baking powder and ground cinnamon.
In another bowl, whisk the egg replacers with milk, melted coconut oil, agave and vanilla extract.
Combine the wet ingredients with the dry ingredients.
Stir until a muffin batter forms with no lump.
Stir in the berries.
Fill in the mini muffin tray with the muffin batter. Fill up to 3/4 full.
Bake 15 minutes at 350 F (180 C) or until golden brown on the sides.
Cool down few minutes in the tray then transfer to a cookie rack to fully cool down.