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 ^[1]

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.  ^[2]Also in bookstores or from amazon.com.  ^[3]