Ingredients (use vegan versions):

• 2 cups wheat flour
• 1/2 cup packed brown vegan sugar
• 2 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup egg sub. beaten
• 1 cup apple sauce
• 1 tablespoon oil
• ! 1/4 cup blueberries

Directions:

Mix the dry ingredients well. Make a well in the middle of
the dry ingredients. Whisk the egg substitute, apple sauce
and oil. Add to dry mixture. Carefully fold in berries
(make sure to pop a couple while folding for a little more
wetness).

Cook in pre-heated oven 375′ for 25 minutes. Let cool and
enjoy! Very low-fat.

Serves: 10 medium muffins

Preparation time: 8 min.

Ingredients (use vegan versions):

• 1 cup wheat pastry flour
• 1/2 cup white flour
• 1 1/2 teaspoon baking powder
• 1/2 cup white or brown vegan sugar
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnomon
• 1 1/2 teaspoon nutmeg
• 1/2 teaspoon lemon juice
• 1/4 cup egg substitute
• 1 1/4 cup apple sauce
• 1 tablespoon oil

Directions:

Mix the dry ingredients until blended in medium bowl. In
separate bowl mix the wet ingredients then add to the dry
mixture.If not wet enough add a tad bit more of apple sauce.
Line muffin tray with paper cups or oil. Fill them up 3/4 of
the way with muffin mixture.

Bake in pre-heated oven-350′ for 15-20 minutes. Let cool a
bit then enjoy!Very low-fat and a fantastic snack!

Serves: 10-12 medium muffins

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• 1 1/2 cups unbleached flour
• 1 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Ener-G Egg Replacer equal to one egg
• 1/2 cup brown vegan sugar
• 1/3 cup vegetable oil
• 1 cup applesauce 1/2 cup soy or rice milk

Directions:

Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins.
Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
Bake for 17 minutes.
These are very moist and tender muffins!

Serves: 12

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 3/4 cups flour (whole wheat,oatmeal,mix,your fav.We even use bulk pancake and waffle mix.It’s our fav.,but not.)
• 2 1/2 tsp.baking powder (If using pancake mix,no need for this)
• 1/2 teaspoon sea salt (or not)
• 1 dash cinnamon
• 2/3 cup vegan sugar
• 1 teaspoon vanilla
• 1 teaspoon banana extract
• 1/3 cup applesauce
• 1 egg equivelent
• 4 seriously ripe bananas
• 1 good handful of carob chips (or more)
• nuts of your choice (optional)

Directions:

Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients (including
bananas). Combine wet and dry ingredients. Add
carob chips and whatever else you want. Pour into greased (we use Pam)
muffin tins. Fill them to the top. These will be fairly large. Bake them
about 20 minutes or until they look done.
We knew that these were okay when our friend Prime ate about 12 of the
2 dozen we made one evening.

Serves: 12

Preparation time: 30 min.

Ingredients (use vegan versions):

• Equivalent of 4 eggs
• 1 cup apple sauce (replacing oil)
• 1 teaspoon vanilla (optional)
• 4 big bananas or 6 medium ones, all mushed up
• 1 to 2 cups vegan sugar (I use a little over one cup)
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• walnuts (optional)
• raisins (optional)

Directions:

Spray either two loaf pans or one (large) rectangular lasagna pan with cooking spray.

Preheat oven to 325 for loaves (350 for rectangular pan).

Combine dry ingredients (except walnuts & raisins). Combine wet ingredients in (separate) big mixing bowl (electric mixer is best). Add dry ingredient combo to wet until thoroughly mixed. Stir in walnuts/raisins (if using).

Bake loaves for 1 1/2 hours (or rectangular pan for 1 hour). Bread will be dark brown.

Serves: 2 loaves

Preparation time: 20 minutes