This is from The Garden of Vegan
Very hearty vegan muffins!!!
1 cup soy milk
1 cup rolled oats
1 cup flour
1 tsp baking powder
1/2 tsp salt
egg replacer, equal to 1 egg
1/4 cup olive oil
1/2 cup organic sugar
1 cup fresh or frozen blueberries
Preheat oven to 400 degrees. In a medium bowl, stir together the soy milk and the oats. Set aside for 10 minutes. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Stir in the egg relacer, oil, sugar and oat mixture. Gently stir in the blueberries and spoon into lightly oiled muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
Note- I always double this recipe when I make it.
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