Quarantine has given me an opportunity to refine my baking skills and every week I am baking something from bread to muffins from cookies to crackers. Sunday mornings often mean muffins, pancakes or cookies. Here is my favorite variation on Blueberry Muffins.
Yield: 12 muffins
1 cup soy milk (oat milk works, but soy curdles better)
1 tsp apple cider vinegar
2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 ripe banana
1/4 cup coconut sugar
2 tsp maple syrup
1/4 cup plus 2 Tbsp melted coconut oil
1 tsp vanilla extract
2 cups blueberries (if using frozen, be sure to thaw first)
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.