Sugar Free Banana Blueberry Muffins

Yummy! I saw a great recipe on fatfreevegan.com for a bread of this persuasion, and thought I'd try it out as muffins!

Ingredients:

3 large over-ripe bananas 2 tablespoons apple cider vinegar 1/3 cup unsweetened soymilk 1/2 cup (120 ml) agave nectar 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 pint blueberries

Coconut oil (for preparing pan)

Directions:

Preheat oven to 350F. Wipe the top of muffin pan with coconut oil and line with paper liners.

Mix the soymilk with the apple cider vinegar and let stand until it curdles.

In a food processor, puree the bananas and add the soymilk mixture and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Fill the muffin cups to 4/5 and bake until a knife inserted in the center comes out clean, about 25-30 minutes. Allow to cool before serving.

Servings: 12

Fruity Fresh Breakfast Muffins

Ingredients:

2C all-purpose flour

1T baking powder

1t ground cinnamon

1/2 tsp salt

3/4C sucanat

2/3C soy milk

1 large banana

1/4C sunflower oil

1t orange zest

1C frozen blueberries

1C peeled and diced apple

Preheat oven to 375F. Line 12 muffin tins or prepare with oil. In mixing bowl, blend all dry ingredients. In a blender, puree banana with soy milk and oil. add to the mixing bowl and combine thoroughly. Mix in zest, blueberries and apples. Spoon evenly into muffin cups and bake for 20-25 minutes. Allow to cool completely before enjoying.