Low Fat Vegan Muffins

These muffins take a little bit longer to make than their unhealthy commercially packaged counterparts, but they're totally yummy. Experiment with variations by adding vegan chocolate and peanut butter chips, raisins, craisins, nuts, coconut, dates or pretty much anything else you can think of - even fresh blueberries! Muffins are always a hit at our house.

2 T. ground flax seed
1 c. whole wheat flour
3/4 c. white flour
1/3 c. Sucanat
2 t. baking powder
1/4 t. Real Salt
1/4 c. apple sauce
3/4 c. almond milk (or other non-dairy milk)

Preheat oven to 400 degrees. Spray a 12-count muffin tin with cooking spray, or line with paper cups.

In a medium-sized mixing bowl, combine ground flax seed with 4 tablespoons water. Stir with a fork or wisk and let stand for about 5 minutes, or until gooey. Note: Most "flax-egg" recipes call for 1 T. flax to 3 T. water for each flax egg, but I have found that the 2:4 ratio works better for these muffins.

While flax is sitting, combine flours, Sucanat, baking powder and salt in a large mixing bowl. Stir to combine. Make a small well in the middle of the flour mixture for the wet ingredients. Set aside.

To the flax mixture, add applesauce and almond milk, stirring to combine. Pour liquid mixture into the center of the dry ingredients. Stir in small circles, starting in the middle, slowly increasing the amount of flour mixture being pulled into the dough. Continue stirring until all dry ingredients are completely incorporated. It may be necessary to add a little more applesauce or almond milk. Mixture should be very thick. If using any add-ins, like blueberries or raisins, add them now and stir into the dough.

Portion dough equally between the 12 cups in the muffin tins. Bake for 18 to 20 minutes or until golden brown. Let cool in the pan for about 5 minutes before serving.