Vegan Breakfast Muffin

Ingredients

• 1/4 Cup Almond, Rice or Soy Milk
• 1 Teaspoon Vinegar
• 1/2 Cup Apple Sauce
• 1/2 Cup Sugar
• 1 Teaspoon Milled Flaxseed
• 2 Teaspoons Vanilla
• 3 Tablespoons Canola Oil
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Whole Wheat Flour
• 1/2 Cup Old Fashioned Oats
• 1 1/4 Teaspoons Cinnamon
• 1/2 Cup Grated Carrot
• 8 oz Can Crushed Pineapple (Drained)
• 1/2 Cup Raisins
• 1/2 Cup Chopped Pecans
• 1/2 Cup Shredded Coconut (Optional)

Directions

Preheat oven to 350 degrees.

Spray muffin pans with cooking spray and dust with flour. Add vinegar to soy milk and set aside. In a mixing bowl add apple sauce, sugar, flaxseed, vanilla, oil, baking powder, soda, salt, flour, oats, cinnamon, carrot, pineapple, raisins, pecans, coconut. Stir together ingredients and then add the milk and vinegar and stir all together until well mixed. Pour into cups until evenly dispersed into 12 cups, filling the cups about 3/4 of the way. Place into oven and cook 20 to 25 minutes.

These can be frozen and thawed when needed.