Here’s a vegan muffin, perfect for breakfast, that is completely fruit sweetened.
Yield: 9 to 10 muffins
- 2 cups whole wheat flour
- 2 tablespoons soy flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons oil
- 1½ cups apple juice
- 3 tablespoons fruit puree or fruit-juice-sweetened preserves
Preheat oven to 4000F.
Combine dry ingredients in a mixing bowl. Make a well in the center, add oil and apple juice, and stir gently but thoroughly until evenly moistened.
Spoon batter by heaping soup spoonfuls into each of 9 or 10 oiled or paper-lined muffin cups. Place a teaspoon of fruit puree or preserves in center of batter. Drop another soup spoonful of batter on top to cover fruit. Bake for 20 minutes.
- See more of VegKitchen’s Vegan Breakfast Recipes and Ideas
You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at Healthy Highways. Also in bookstores or from amazon.com.*