Blueberry Banana Muffins
1 cup nondairy milk (I use soy)
1 1/2 tablespoons vinegar
1 large banana, soft (brown on the outside)
1/3 cup oil
2 teaspoons vanilla
3/4 cup sugar
1 1/2 tablespoons ground flax seed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 1/4 cups flour
1/2-1 cup blueberries, to taste (fresh or frozen)
1. Preheat oven to 375 degrees F and grease a muffin pan. Add the vinegar to the nondairy milk, so that it curdles by the time you need it. Mash the banana in a bowl until it's well mashed. Add the oil, sugar, vanilla and flax and mix that all up.
2. Dump in the baking powder, baking soda, salt, cinnamon and flour and fold it slightly with the wet ingredients. You want it somewhat incorporated but not overmixed.
3. Pour in the curdled milk and mix it in. If it's too dry, add in milk as needed until it's about the thickness of pancake batter. Fold in the blueberries.
4. Distribute the batter into prepared pan, and place in oven. Bake for 15-18 minutes, or until they are risen and golden and delightful. Now you take them out, cool it down, and eat them.
Source of recipe: Blueberries were on supersale and my roommate had some old bananas.