Vegan Blueberry Muffin

Preparation for about 20 muffins

Ingredients A:

2 cups all purpose flour

1 cup organic whole wheat flour

4 tablespoons baking power

2 banana Cut into quarters, cutting lengthwise. Then chop the quarters

vertically into small pieces (about the same size as the blueberries).

1 & 1/2 cups frozen blueberries

Ingredients B:

1/2 teaspoon salt

3 teaspoons of Egg Replacer with 4 tablespoons of warm water (mix and beat them)

1/2 cup Splenda (sugar substitute) or sugar

2 cups of soy or rice milk

1/2 cup vegetable oil

Mix ingredients A and B separately and then put them together and mix again.

Grease 1 or more muffin pans, enough for 15 muffins, or place 12 baking cups in

a muffin pan or pans. Spoon ingredients into muffin cups, filling each almost full. Bake in

a 400 degrees oven between 30 and 40 minutes or till golden. Cool down to room

temperature and then serve.

You can buy Egg Replacer at any Wholefoods store. Its ingredients are mainly

potato starch and tapioca flour. It costs about $5.00, and I think it equates to about

80 or 90 eggs.