(Here's a picture, finally. The dame picture is on another post.)
1 flax egg:
1 tablespoon ground flaxseed
3 tablespoons warm water
1 cup whole wheat flour
1 cup of other flour -- I did a mix of almond and oat flower ~ 1/2 cup each, but I didn't measure super carefully (I never do)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Zest from 1 large Meyer lemon + 2 tablespoons juice
1 (5.3-ounce) container non-dairy yogurt.
1/2 cup granulated sugar
1/4 cup unsweetened flax milk
1 tablespoon canola oil
2 teaspoons vanilla extract
Preheat the oven to 350ºF line a tin (my "tin" is silicone) with 12 muffin paper liners.
Make the flax egg -- whisk the flaxseed and water. Set aside.
Whisk together the flours, baking powder, baking soda, and salt in a large bowl.
When the flax egg is thick, add the lemon juice and zest, the non dairy yogurt, sugar, flax milk, camola oil, and vanilla extract -- stir to combine.
Pour the wet mixture into the dry mixture. Stir gently, being careful not to over-mix.
Divide the batter into the muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
(I ended up making 18 muffins, in mini muffin papers, but they were fat b/c I don't have a mini muffin tin.) I cooked for 14 minutes.
The recipe says you can freeze and explains how...To freeze: Cool muffins completely and freeze them in a large freezer bag or airtight plastic container. Before serving, thaw muffins overnight at room temperature or microwave them for 25-30 seconds.
I do not think we'll need to freeze these. YUM!
Read more at http://ohmyveggies.com/meyer-lemon-vanilla-muffins-3-more-make-ahead-vegan-breakfast-ideas/#6FspzJoYVORBdoJx.99
