Muffins are our go-to comfort breakfast around here. This is a basic recipe that can be modified with various berries or fruit.
2 cups whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 egg equivalent (EnerG or “flax” egg)
2 – 3 cups frozen berries (I used a 12 oz bag of blueberries and strawberries
1/2 cup almond (or other nondairy) milk
1/2 cup coconut oil
In a mixing bowl, combine flour, soda, baking powder and salt.
Rinse frozen fruit under hot water to thaw slightly. Large pieces of fruit should be chopped into smaller pieces (blueberry size).
Combine frozen fruit, sugar and coconut oil and mix well using a stand-up mixer.
Add fruit mixture to dry ingredients and stir until combined.
Mix in egg equivalent and milk.
Fill greased muffin tins 3/4 full.
Bake in preheated oven at 350F for 26-28 minutes.
Check with toothpick for doneness.