Makes 15 -16 Muffins. 22 Minutes at 350. (40ish mini-muffins bake 14 min at 350)
1 3/4 cups all whole wheat pastry flour
3/4 cup vegan cane sugar
1/2 cup vanilla protein powder (Arbonne, is highly recommended)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non dairy milk
1 tsp lemon juice
2 TBSP ground flax seed
1 tsp vanilla
1 tsp cinnamon
1 Cup applesauce
Preheat the oven to 350. Line or lightly grease the muffin tins. Place milk in a container and add lemon juice. When milk begins to curdle add ground flax and stir. Let sit while you do the rest of the prep, It will begin to gel and replaces eggs.
In a large bowl place the flour, sugar, baking powder, salt and
cinnamon. Mix with a fork.
Add the milk/flax/lemon juice mixture, applesauce and vanilla. Stir until blended.
Fill the muffin tins or cupcake wrappers about 2/3's full.
Bake for 22 minutes. Let cool. Makes about 40 mini muffins. Bake them for approx 14 minutes.
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