Certainly. Now, the recipe said it made about 18 standard sized muffins, but I was only about to get a dozen out of it, but that may just have been the size of my muffin pan. But, on to the recipe
Vegan Blueberry Muffins
- 1 1/2 cups Whole Wheat or Spelt Flour
- 1/2 cup Oatmeal, dry, ground
- 1 tsp. Baking Soda
- 1 pint Blueberries, frozen
- 3 Bananas
- 1 cup Raisins
- Apple Juice, as needed
Directions
-Preheat oven to 350 degrees F
-Set out muffin pans and muffin cups
-Place flour in a mixing bowl
-Place oatmeal in blender, and run at high speed until finely chopped. Add to mixing bowl with flour.
-Add baking soda to mixing bowl, and mix well
-Place peeled bananas and the raisins in the blender, cover, and blend at high speed until smooth.
-Add frozen blueberries to the flour mixture, and mix well, making sure all berries are coated with flour.
-Add banana-raisin mixture and mix well. If dough is too stiff, add a little apple juice, but don't let it become too runny. You want it a little stiff.
-Immediately spoon dough into muffin cups, filling them about 2/3 full.
-Place pans in oven, and bake for about 30-35 minutes.
Now, they come off the paper much easier if you spray the cups first, and let the muffins cool before you eat them. Also, I had to bake them for the full 35 minutes, but that's because our oven sucks.
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