Muffin Doughnuts

What a dreary rainy day - M's tennis lessons were canceled this morning due to the wet courts. So what's a mother to do on a day like today? Bake of course! But not just any baking, vegan baking. My little one's love muffins, so I decided on Blueberry Vegan Muffins, and I also whipped up some Vegan Banana Chocolate Chip Muffins. Oh my gosh these muffins are super moist and my kitchen smelled amazing!

Lil' Bit hung out in her high chair while I started to make some magic in the kitchen. M & A were excited to help me measure, stir, and lick the spoons. One of the pleasures you have to give up as a mother sometimes, but I'm happy to allow them to be my official taste testers. If the batter pasts the test, so will the finished product.

 I love muffins, but there is something about the shape of a doughnut so I like to use my doughnut tin as well.

 These are the Yummy Banana Chocolate Chip Muffins

 Look at those amazing blueberries!

Vegan Blueberry Doughnut Muffins

1/4 C. Earth Balance

1/2 C. Apple Sauce

1/2 tsp. Salt

1C. Organic sugar

1 C. Organic all purpose flour

1C. Organic Whole wheat flour

1 Tbs. baking powder

1tsp. Vanilla Extract

1/2 C. Soy milk, coconut milk, or almond milk ( I used soy)

2 C. Fresh Blueberries

Preheat oven to 350 degrees, spray doughnut pan or line muffin cups.
Bake 25 minutes in muffin cups, or 15-20 in doughnut pan.
I just watch mine and test with a tooth pick. ENJOY!