Serves: 8 muffins Ingredients: 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 egg replacers (I use EnerG egg replacer) 1/4 cup raw local honey 1/4 cup allergy free butter, melted or a neutral baking oil (I use Earth Balance) 1-2 bananas, ripened and mashed Directions: Preheat the oven to 355°F and line a cupcake tin with paper liners. In a large bowl, add the flour, cinnamon, and baking soda. Whisk together. Add the egg replacers, honey, allergy f

Serves: 12 muffins Ingredients: 1 1/2 cups all purpose flour 1/2 cup granulated sugar 1 Tablespoon baking powder pinch of salt 1/2 cup dairy free milk 2 Tablespoons neutral baking oil 2 egg replacers, I use EnerG 3/4 cup blueberries Raw cane sugar crystals for topping, optional Directions: Preheat oven to 400°F and line a muffin tin with paper liners. In a large bowl, mix the flour, sugar, baking powder, and salt together. Pour in the dairy free milk, oil, and egg replacers.