Vegan Berry Muffins
These muffins are easy, fast and delicious and you can do it by hand without using any mixers. And since they have no dairy or eggs, you don’t have to worry about it being underdone. Have them for breakfast, snack, or dessert. They store and carry well anywhere.
2 2/3 organic AP flour
2 teaspoon baking soda
1 teaspoon sea or kosher salt
1 cup coconut or organic sugar
¾ organic extra virgin olive oil
1 1/3 organic soy milk (unsweetened)
2 tablespoon white vinegar or organic apple cider vinegar
1 tablespoon vanilla
1 cup fresh organic blueberries or raspberries.
Preheat oven to 350 degrees.
Place the rack in the center of the oven.
Grease the muffin pan with oil or use muffin tins.
In a bowl, place all the dry ingredients and mix.
In a separate bowl, place all the wet ingredients, except for the berries and mix.
Make a well in the center of the dry bowl and mix in the wet mixture.
Stir just enough to incorporate. The batter will be dense.
Fold in the berries gently.
Place a scoop in each of the muffin tin.
Bake until the tester comes out clean; about 20-22 minutes.